Asian flavors are tough to replace, but the deep, rich flavor that was once only found in soy sauce is brought out with a fermented coconut product called coconut aminos. You can find coconut aminos in most health food stores as well as from online retailers. As with soy sauce, a little bit goes a long way!
PREP TIME
45 minutes
COOKING TIME
15 minutes
YIELD
3-4 servings
2 tablespoons coconut or palm oil
1 lb ground turkey
1 1/2 tablespoons Chinese 5-spice
Sea salt and black pepper to taste
2 tablespoons coconut aminos
SAUCE
2 teaspoon sesame tahini
(or almond or sunbutter)
2 tablespoon coconut aminos
1 tablespoon cold-pressed
sesame oil
1 teaspoon sesame seeds,
for garnish
TOPPINGS
1 large carrot, shredded
(approximately 1/2 cup)
1/4 cup cilantro, chopped
1/2 cup bell peppers, assorted colors
1/2 cup chopped cucumber
1/4 cup red cabbage, shredded
1 lime, cut into wedges
1 tablespoon sesame seeds for garnish
1 head of butter or bibb lettuce
NIGHTSHADE FREE?
Leave the bell peppers out of the toppings.
FODMAP FREE?
Leave the bell peppers and red cabbage out of the toppings.
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a large skillet over medium heat, melt the coconut or palm oil. Add the ground turkey, Chinese 5-spice, salt, and pepper. With a wooden spoon or heat-resistant spatula, break the meat up in the pan and spread the spices around. Cook until browned.
To make the sauce, combine all ingredients except for the sesame seeds in a small mixing bowl.
Use as many or as few toppings as you like and serve in cups of lettuce.
