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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.
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.
Mickey Trescott is a founder of Autoimmune Wellness, the host of The Autoimmune Wellness Podcast, and a co-creator and lead educator of AIP Certified Coach. She has been a leader in the Autoimmune Protocol (AIP) movement since its earliest days and has been coaching clients in AIP implementation since 2013. She is also the creator of The Autoimmune Protocol, an educational platform dedicated to evidence-based resources, research, and guidance for people navigating autoimmune disease. After recovering from a severe autoimmune health crisis following diagnoses of celiac disease and Hashimoto’s thyroiditis (and later psoriatic arthritis), Mickey began creating practical, accessible AIP resources to help others navigate autoimmune disease with clarity and confidence. She holds a Master’s degree in Human Nutrition and Functional Medicine and has contributed to the development and communication of AIP medical research. Mickey is the author of several best-selling books, including The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, The Nutrient-Dense Kitchen, and The New Autoimmune Protocol. You can find her sharing recipes and cooking demos on Instagram.
Looking for more AIP-compliant recipes?
Check out The Autoimmune Paleo Cookbook by our very own Mickey Trescott, the very first cookbook ever published for AIP.
This book contains over 110 elimination diet friendly recipes, including appetizers, snacks, soups, stews, salads, main dishes, and desserts. Also included are 2 4-week meal plans, shopping lists, and all the information you need to get started on your healing journey.
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!
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!
Excellent! Love the texture, crunch and wonderful flavor profile.
I used a food processor. Pulsed each item separately and put it in a large bowl. Scooped the seeds out of the cucumbers. AND there was no need to strain the liquid. I made a double batch. So easy & yummy. Thank you for the recipe.
I share your excitement for taboulleh and hummus and am so excited to try this AIP friendly recipe. There is a Lebanese garlic sauce called toum that is diet friendly and AMAZING! If you have an Alladin’s restaurant by you, they sell it. It helps me miss hummus less. Have you found a hummus substitute? I tried a cauliflower version but it didn’t quite satisfy.
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25 comments
Hi, can you give serving sizes for your meals? Thanks!
I will from now on – thanks for the suggestion!
Looks really good.
Thank you!
[…] broth 3. Salmon salad with bone broth 4. Shepherd’s pie, fermented veggies and bone broth 5. Tabbouli, squash, fermented veggies, uncured bacon, and bone broth 6. Beef sausage, fermented veggies, […]
[…] broth 3. Salmon salad with bone broth 4. Shepherd’s pie, fermented veggies and bone broth 5. Tabbouli, squash, fermented veggies, uncured bacon, and bone broth 6. Beef sausage, fermented veggies, […]
I’ve made a tabbouli-like salad with chopped up cauliflower as a substitute for the grain. It was super yummy too!
That is a good idea!
I thought jicama was from the legume family…no?
It is, but the seeds are what are problematic, not the roots. It is fine for the AIP.
Mickey
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!
Heidi,
Awesome! What a great idea about using the vitamix. Thanks for trying my recipe! 🙂
Mickey
Delicious! I added tuna and ate it over watercress!
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!
Elisa, wishing you the best of luck!
[…] Radish & Jicama Tabbouli from Autoimmune Wellness […]
Just made this salad for the second time. Delicious!
For some reason it wouldn’t let me give it 5 stars. It’s a five star recipe!
Glad you enjoyed it Lori!
i made this last night! amazetown!
So happy you loved it Robyn!
[…] as it brings out the natural nuttiness of them. As for me, my personal favorite would have to be Radish and Jicama Tabouli from Mickey […]
Excellent! Love the texture, crunch and wonderful flavor profile.
I used a food processor. Pulsed each item separately and put it in a large bowl. Scooped the seeds out of the cucumbers. AND there was no need to strain the liquid. I made a double batch. So easy & yummy. Thank you for the recipe.
Really happy you liked it Anna!
I share your excitement for taboulleh and hummus and am so excited to try this AIP friendly recipe. There is a Lebanese garlic sauce called toum that is diet friendly and AMAZING! If you have an Alladin’s restaurant by you, they sell it. It helps me miss hummus less.
Have you found a hummus substitute? I tried a cauliflower version but it didn’t quite satisfy.