Heat coconut oil over medium-high heat in a large skillet or sauce pan. When coconut oil is hot, add the turkey and garlic and brown on all sides, cooking until no longer pink, about 5 minutes.
While turkey is cooking, in a small bowl, whisk the salt, red pepper flakes, tamari or coconut aminos, honey and vinegar. Pour over the meat and cook 1 minute. Remove from the heat, set aside and let cool for a few minutes.
Assemble the lettuce wraps by filling the cabbage leaves with turkey, peppers, carrots, green onions, cilantro and mint. Top with a spoonful of the Spicy Thai Dressing and a sprinkle of cashews. Enjoy!