These bright, hand-held bites are everything you want in a fresh, crowd-pleasing appetizer or light meal — crisp butter lettuce cups loaded with savory ground turkey, crunchy water chestnuts, and tender shredded carrot. The sauce is built from coconut aminos, apple cider vinegar, turmeric, and fresh ginger, delivering bold, layered flavor without a single crack of the pepper mill. For anyone navigating a black pepper sensitivity, that's often the trickiest part of Asian-inspired dishes, since pepper hides in marinades, spice blends, and bottled sauces almost everywhere. Here, every ingredient is straightforward and easy to verify, so you stay in full control of what goes into the pan. The double hit of fresh ginger — in both the filling and the sauce — keeps things lively and aromatic, while the scallions add a gentle bite that rounds everything out beautifully. A squeeze of lime and a scatter of cilantro at the end lift the whole dish into something that genuinely feels restaurant-worthy. These come together in one skillet and land on the table looking impressive with almost no 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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
