Radish and Jicama Tabbouli

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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.

4.8 from 5 reviews
Radish and Jicama Tabbouli
Prep time
Total time
Serves: 2 as a meal, 4 as a side
  • 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
  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 co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. 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 has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Jill says

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

  • Looks really good.

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  • […] 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, […]

  • 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.


  • 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

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


  • 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!

  • […] Radish & Jicama Tabbouli from Autoimmune Wellness […]

  • Lori Terrones says

    Just made this salad for the second time. Delicious!

    • Lori Terrones says

      For some reason it wouldn’t let me give it 5 stars. It’s a five star recipe!

    • Mickey Trescott says

      Glad you enjoyed it Lori!

  • robyn michelle sheriff says

    i made this last night! amazetown!

  • […] 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 […]

  • Anna says

    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.

  • Anita Shank says

    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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