4-8 depending on the level of tabouli love a person might have!
Okay, so I mean who doesn’t love tabouli??!! So I got to thinking one day while I had a jicama in the fridge just lovingly sitting there waiting to be used, that maybe, just maybe, it’d work well in replacement of bulgur. Well, my friends, it’d didn’t just work, it friggin’ kicked some serious a$$!! So this was “raw-ized” via a standard recipe, with a lil hemp seed action just for the heck of it! Enjoy!!
1 medium jicama
1 cucumber, seeded
2 tomatoes, diced
1 cup hemp seeds
½ cup fresh mint
2 cup fresh parsley
½ cup fresh lemon juice
¾ cup olive oil
1 tablespoon crushed black pepper
2 teaspoon celtic sea salt
Peel your jicama and chop in chunks and throw that baby into a food processor and pulse it until it starts looking rice-like. Depending on your cup capacity in your food processor, you may have to do this in batches, and scrape it down a few times just to make sure it all gets pretty uniform in size. Once it’s the right texture, transfer to a big bowl and set aside.
Put your food processor back together again and add the fresh herbs to get them nice and minced…though if you love to rock some big kitchen knives you’re most certainly able to hand chop these instead. Once chopped, add to the jicama.
Take your cucumber and tomatoes and chop those babies up as well and throw them into the jicama.
Now in a jar of some sort, put the olive oil, lemon juice, pepper and sea salt and give it quite a good shakin’. Once this is done, pour it over the jicama mixture and stir until it’s all mixed up good.
Add the hemp seeds and make sure everything is well incorporated. This can be served immediately, but really if you have time, put it in the fridge and let it sit a few hours or overnight because as it marinates in the juices, it gets such an awesome flava!
Enjoy! (optional: share this with a friend because there’s nothin’ like sharing the jicama love!)