Honey Free Ginger-Scallion Lettuce Cup Bites
These vibrant little lettuce cups are the kind of appetizer or light meal that disappears from the table faster than you can refill the platter. Ground turkey gets cooked down with fresh ginger and scallions, then tossed with shredded carrot and crunchy water chestnuts for a filling that hits every texture note you want. The sauce is where the magic happens — coconut aminos bring that savory, umami depth while apple cider vinegar adds a bright lift, and a touch of turmeric gives the whole thing a warm, golden glow. Every single ingredient in that sauce is naturally free of added sweeteners, so there's no need to audit labels or swap anything out. Crisp butter lettuce leaves act as the perfect edible vessel, keeping things fresh and light while the warm filling does all the heavy lifting on flavor. A squeeze of lime and a handful of cilantro over the top are optional but genuinely worth it. This is the kind of recipe that feels impressive enough for guests but is honestly simple enough for a weeknight.
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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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