These vibrant little lettuce cups are the kind of appetizer or light meal that disappears from the table before you even sit down. Crisp butter lettuce cradles a savory ground turkey filling packed with fresh ginger, shredded carrot, and crunchy water chestnuts, all tied together with a glossy coconut aminos sauce that's bright, slightly tangy, and deeply satisfying. Coconut aminos steps in beautifully here in place of traditional soy-based sauces, keeping every component completely free of grain-based ingredients without sacrificing any of that umami depth. The sauce — built with apple cider vinegar, turmeric, and two hits of fresh ginger — comes together in seconds and coats the filling in a way that feels almost restaurant-worthy. Everything cooks in a single skillet, so cleanup is minimal and the whole process moves quickly from stovetop to platter. A squeeze of lime and a scatter of fresh cilantro at the end add just enough brightness to make each bite feel fresh and lively. Whether you're serving these as a starter or building them into a full meal, they're the kind of recipe you'll want to keep in regular rotation.
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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.
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