Artificial Food Coloring Free Ginger-Scallion Lettuce Cup Bites
These fresh, crunchy lettuce cup bites are the kind of appetizer or light meal that disappears fast — bright, savory, and packed with texture from water chestnuts, shredded carrot, and tender ground turkey. The homemade sauce is where the magic happens: coconut aminos stand in for conventional soy sauce, bringing that deep umami flavor without any of the synthetic dyes or additives that can sneak into bottled condiments. Apple cider vinegar adds a gentle tang, while fresh ginger and turmeric give the whole filling a warm, aromatic kick that feels anything but plain. Every single component here is naturally colored — the golden turmeric, the vivid green scallions, the orange carrot — so what you see on the plate is just real food doing its thing. Butter lettuce cups make the perfect edible vessel, keeping things light and crisp while holding that glossy, saucy filling together beautifully. A squeeze of lime and a handful of fresh cilantro at the end lift everything and make it feel restaurant-worthy with almost zero effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced (white and green parts separated)
- 1 medium carrot, shredded
- 1 can (8 oz) water chestnuts, drained and roughly chopped
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ¼ tsp salt, plus more to taste
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, 1 tsp grated ginger, turmeric, and 1/4 tsp salt until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the white parts of the scallions and the 1 tbsp grated ginger and cook, stirring frequently, until fragrant and softened, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!