Radish and Jicama Tabbouli

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tabbouli

As a vegan, I would make batches of hummus and tabbouli often. When I ditched the beans and grains, that no longer happened, and they were two dishes that I greatly missed. This week I was inspired to attempt an AIP-friendly version of tabbouli with radishes and jicama instead of the grains. It is light, crunchy and refreshing and a great way to get some raw veggies in. This recipe keeps in the refrigerator for a week — I love to make a big batch of this on the weekends to add to my lunches.

5.0 from 2 reviews
Radish and Jicama Tabbouli
 
Prep time
Total time
 
Serves: 2 as a meal, 4 as a side
Ingredients
  • 1 bunch parsley, chopped
  • 1 bunch radishes, finely chopped
  • ½ lb jicama, peeled and finely chopped
  • 2 carrots, finely chopped
  • 1 cucumber, finely chopped
  • 8 kalamata olives, minced
  • 1 tablespoon mint, minced
  • ¼ cup olive oil
  • 2 tablespoons apple-cider vinegar
  • ½ lemon, juiced
  • salt to taste
Instructions
  1. Combine all of the chopped veggies (parsley, radishes, jicama, carrots, cucumber, olives, and mint) in a large bowl and toss with the olive oil, cider vinegar, lemon, and salt.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

15 comments

  • Jill says

    Hi, can you give serving sizes for your meals? Thanks!

  • Looks really good.

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  • Erin says

    I’ve made a tabbouli-like salad with chopped up cauliflower as a substitute for the grain. It was super yummy too!

  • Jody says

    I thought jicama was from the legume family…no?

    • Mickey says

      It is, but the seeds are what are problematic, not the roots. It is fine for the AIP.

      Mickey

  • Heidi says

    This is an awesome salad that goes with everything it seems. I’ve made this with ‘riced’ cauliflower before too but the jicama has such a mild flavor, I prefer it.. I made one substitution, using daikon root because I didn’t have any radishes so mine wasn’t as pretty.

    I also used my vitamix and wet chopped the root veggies all together. It’s done in 5 seconds and then I press the water out with the nut milk bag thats not getting any use on AIP!

    Thank you for your yummy recipes!

    • Mickey says

      Heidi,
      Awesome! What a great idea about using the vitamix. Thanks for trying my recipe! 🙂

      Mickey

  • J.Johnson says

    Delicious! I added tuna and ate it over watercress!

  • Elisa Jenkins says

    Wonderful! Just made it and both hubby and I loved it. Thanks. We used a food processor which created alot of liquid too. He suggested putting the ingredients in a strainer first to lessen the liquids before adding the liquid indredients. Also, another of his ideas is it could be the “slaw” for a fish lettuce wrap taco!
    This is day one for us on AIP. I am a bit overwhelmed by kitchen duties…but my belly is full and happy…and we are hopeful for seeing change soon. Thanks again for this recipe and we do have your book so will be trying many more soon enough!

    • Mickey Trescott says

      Elisa, wishing you the best of luck!

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