Dairy Free Turkey & Cabbage Lettuce Boats
These crisp, handheld little boats are packed with a savory turkey and vegetable filling that's bright, a little spicy, and genuinely satisfying without feeling heavy. Coconut aminos bring a deep, umami-rich savoriness in place of traditional soy sauce, and a splash of apple cider vinegar lifts the whole dish with just enough tang. The shredded cabbage and grated carrot cook down until tender but still have a pleasant bite, giving every scoop real texture and substance. Butter lettuce leaves are the perfect vessel — cool, slightly sweet, and sturdy enough to hold a generous spoonful without falling apart. Coconut oil is the only fat used here, and every other ingredient in the filling is naturally free of dairy, so there's no swapping or substituting required — it just works as written. A squeeze of lime and a handful of fresh cilantro at the end tie everything together and make the whole plate feel fresh and vibrant. This is the kind of weeknight dinner that looks impressive, comes together in one skillet, and disappears fast.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 2 cups green cabbage, finely shredded
- 1 medium carrot, peeled and grated
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- salt and pepper, to taste
For serving
- 1 head butter lettuce, leaves separated
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds — watch closely so they don't burn.
- 2
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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