- Prep-time: / Ready In:
- Makes 7 cups salad + 2 cups mashed sweet potatoes
- Serving size: ¼ of recipe
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This eclectic dish puts an adventurous twist on traditional Thai flavors. Each plate starts with a base of warm mashed sweet potatoes that offer delicious contrast to the cool, crunchy salad piled on top. Shredded cabbage, two types of rice, and a medley of fresh herbs are tossed in a tangy vinaigrette to create a slaw-like mixture that’s reminiscent of a fresh spring roll. But the most unexpected and satisfying element of this recipe is the addition of juicy grapes and spicy chiles to the salad: The combo delivers a sweet heat like you’ve never tasted before. Top everything with crushed peanuts, and dig into this veritable rainbow of tasty flavors.
Note: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more grain-forward salads, check out these tasty ideas:
- Quinoa Tabbouleh with Pomegranate Seeds
- Lemony Spelt Salad with Roasted Broccolini
- Italian Chopped Salad with Farro
- Date and Orange Couscous Salad
By Shelli McConnell,
Ingredients
- 3 medium (8 oz. each) sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
- 2 to 3 limes
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons pure maple syrup
- 1 clove garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups hot cooked brown rice
- 2 cups hot cooked wild rice
- 4 cups slivered green cabbage
- 2 cups halved seedless red grapes
- 1 fresh Thai chile, seeded and thinly sliced (see note, recipe intro)
- ⅓ cup chopped fresh cilantro, plus more for garnish
- ¼ cup chopped fresh mint, plus more for garnish
- 2 tablespoons chopped peanuts
Instructions
- Place sweet potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 minutes or until tender. Transfer sweet potatoes to a bowl; mash with a fork or potato masher. Add water, 1 tablespoon at a time, to achieve desired consistency.
- Meanwhile, for dressing, remove 1 teaspoon zest and squeeze ⅓ cup juice from limes. Place in a large bowl. Add the next six ingredients (through black pepper); whisk to combine.
- Add rices and cabbage to dressing; toss to combine. Let stand 10 minutes to allow cabbage to slightly wilt, stirring occasionally. Stir in grapes, chile slices, ⅓ cup cilantro, and ¼ cup mint.
- Spoon sweet potatoes on serving plates. Top with rice mixture, peanuts, and additional fresh herbs.
Per serving (¼ of recipe): 425 calories, 92.75 g carbohydrates, 11 g protein, 3.85 g total fat, 0.7 g saturated fat, 0 g cholesterol, 488 mg sodium, 11 g fiber, 26.25 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 4 votes)i use jalapenos
An extremely delightful variety of flavors and texture in each bite. Tasty and filling for lunch or dinner and an excellent dish to bring to a potluck.
Where to find Thai peppers?
Nice combination of different textures and tastes. I reduced the amount of rice but it still turned out well.
I'm adding this to my list of favorite go-to salads. This is delicious! The lime in the dressing just brings out all the flavors, and the textures are wonderful. I have made this three times now, and it comes out perfect every time. It's so easy to prepare, just keep a bowl of the shredded veggies and a bowl of cooked rice and sweet potato. Perfect! I didn't even add the grapes, although I think they'd be wonderful. I love fruit in my salads. I only added one tbsp of rice vinegar because too much makes me sneeze! Thanks for this awesome recipe. Wish I could grow a lime tree!
Is the maple syrup just for sweetness? Could date paste be subbed?
Hi LouAnn, Yes, you could easily sub date paste here to bring a little natural sweetness to the dressing. Let us know how it turns out!