Pork Free Ginger-Scallion Lettuce Cup Bites
These bright, fresh lettuce cup bites are the kind of appetizer or light meal that disappears fast — crisp butter lettuce cradling a savory, gingery turkey filling with just enough crunch from water chestnuts and shredded carrot to keep every bite interesting. Ground turkey is the star protein here, seasoned with a punchy sauce built from coconut aminos, apple cider vinegar, turmeric, and two hits of fresh ginger for serious depth. Coconut aminos do a lot of heavy lifting in this recipe — they deliver that rich, umami-forward flavor you'd expect from a classic Asian-inspired sauce without any soy or pork-derived ingredients sneaking in. The whole filling comes together in a single skillet, which means less cleanup and more time enjoying the results. Scallions are used in two stages — the white parts cooked down into the base for sweetness, the green tops stirred in at the end for a fresh, sharp finish — and that little detail makes a real difference. A squeeze of lime and a handful of cilantro over the top right before serving pulls everything together beautifully. Whether you're feeding a crowd or just looking for a weeknight dinner that feels a little special, these cups are genuinely hard to resist.
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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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