Pistachio Free Turkey & Cabbage Lettuce Boats
These crisp, handheld lettuce boats are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. Ground turkey gets cooked down with garlic, fresh ginger, shredded cabbage, and grated carrot, then tossed in a glossy sauce of coconut aminos and apple cider vinegar that's savory, tangy, and just a little spicy from the red pepper flakes. The whole filling gets spooned into cool, cupped butter lettuce leaves, making every bite a satisfying mix of warm and crunchy, rich and fresh. A squeeze of lime and a scatter of cilantro at the end tie everything together beautifully. The ingredient list is completely transparent — no sauces with mystery blends, no trail mix-style add-ins, nothing that could sneak in an unwanted nut. It's a naturally light, produce-forward dish that doesn't feel like it's missing anything, which makes it a great go-to when you want something flavorful without the label-reading stress.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!