Tabbouleh is a beloved side dish in B’s family. The recipe originated in Syria and was then spread to Armenia and other neighboring countries. Traditionally the salad is made with bulgur, a cereal made from durum wheat. However it’s the other ingredients that give Tabbouleh its amazing flavor.
Tomatoes, cucumbers, finely chopped parsley, mint, onion, garlic, olive oil, lemon juice, and salt are the true heart of this flavorful dish. In recent years, tabbouleh has become a popular dish in the United States. You’ve probably seen it at the salad bar in Whole Foods or served in your local deli.
I absolutely love the flavors of this classic salad, but the bulgur was a problem. Too many carbs and too many calories. So I decided to try shredded jicama in place of the bulgur. This removed the gluten and grains from the dish, making it lighter, lower in carbs, and more refreshing. This Tabbouleh is truly delicious! You get to enjoy all of the flavors of classic tabbouleh without the repercussions of the bulgur.
Note: I like the fresh, sweet flavor of jicama for this salad but if you prefer cauliflower, that is another option. Shred the cauliflower as you would the jicama and mix it in raw with the other ingredients.
1 bunch fresh scallions
½ cup fresh mint leaves
1 cup flat leaf parsley
1 cucumber
2 cups Cherry Tomatoes
1 jicama
½ teaspoon sea salt
dash of black pepper
½ teaspoon lemon juice
2 tablespoons olive oil
2 cloves Garlic, minced
Peel the jicama and cut into 1-inch pieces. Run the pieces through a food processor with the grating attachment so that it is finely shredded. Place the shredded jicama in a large bowl.
Finely chop the green onions, mint, parsley, cucumber, and cherry tomatoes. Add to the bowl.
In a small bowl, combine the lemon juice, olive oil, sea salt, pepper, and garlic. Mix well, and then pour over the salad. Toss. Taste and add more salt and pepper if needed. Serve chilled. Enjoy!
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