Beef Free Ginger-Scallion Lettuce Cup Bites
These lettuce cup bites are the kind of appetizer that disappears from the platter before you even sit down. Ground turkey gets cooked down with fresh ginger and scallions until fragrant, then tossed with shredded carrot and crunchy water chestnuts for a filling that has serious texture in every bite. The sauce — built from coconut aminos, apple cider vinegar, and a touch of turmeric — pulls everything together into something glossy, savory, and just a little tangy. Butter lettuce leaves act as the perfect edible vessel, keeping things light and fresh while still feeling satisfying. Skipping beef here is completely effortless because the turkey absorbs all those bold aromatics beautifully, and nothing about the final dish feels like a compromise. A squeeze of lime and a scatter of cilantro at the end brighten the whole thing up and make it look as good as it tastes.
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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.
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