Ginger Free Basil-Parsley Romaine Lettuce Cups with Carrot
These bright, herb-packed lettuce cups are the kind of dish that looks impressive on a platter but comes together with almost no effort. Crisp romaine leaves cradle a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a simple honey-and-apple-cider-vinegar dressing that ties everything together beautifully. For anyone navigating a sensitivity to ginger, this recipe is a genuine breath of fresh air — so many Asian-inspired lettuce cup recipes lean heavily on it, but this one builds its bold, herby flavor entirely without it. The dressing is whisked together in minutes from pantry staples, and there's no cooking involved, which means dinner (or a stunning appetizer) is ready before you know it. A scatter of torn fresh mint over the top adds an optional pop of coolness that takes the whole thing to another level. Serve these immediately so the romaine stays crisp and the filling stays lively — they disappear fast.
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Learn more →Ingredients
4 servings
For the filling
- 2 medium carrots, peeled and finely diced
- ½ cup fresh basil leaves, thinly sliced
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
For the dressing
- 1 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp raw honey
- ¼ tsp fine sea salt
For serving
- 8–10 large romaine lettuce leaves, washed and dried
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and sea salt until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the diced carrot, sliced basil, and chopped parsley. Pour the dressing over the filling and toss until every piece is evenly coated.
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