Radish & Jicama Tabbouli

10 15 181
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Radish & Jicama Tabbouli
Health Rating


1 bunch Parsley, fresh (chopped)
3 medium Radish (finely chopped)
227 gm Jicama (peeled, finely chopped)
2 medium Carrots (finely chopped)
8 olive(s) Kalamata olives (minced)
1 tbsp Mint, fresh (minced)
1/4 cup Extra virgin olive oil
2 tbsp Apple cider vinegar
1/2 whole lemon(s) Lemon juice
1 pinch Salt (to taste)


Combine all the chopped veggies (parsley, radish, jicama, carrot, cucumber and mint) in a large bowl.

Toss with the olive oil, apple-cider vinegar, lemon and salt.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 181
Calories from fat 135
Calories from saturated fat 18.7
Total Fat 15.0 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 231 mg
Potassium 384 mg
Total Carbohydrate 11.6 g
Dietary Fiber 5.1 g
Sugars 2.9 g
Protein 2.5 g

Dietary servings

Per Portion

Vegetables 2.1

Energy sources