Nakano Rice Vinegars have been a staple in my kitchen. My favorite way to use them is to add a splash to my stir-fry. It is an easy way to add a bit of bright flavor. I'm so pleased that they now are offering clean labeling initiative. NAKANO is announcing product reformulations for all seven varieties of rice vinegars, which now carry clean labels that include six or less recognizable, real ingredients as several organic varieties. This is awesome news for my family because we try to eat clean and buy mostly organic.
Create simple meals with real ingredients! Try swapping for your favorite condiments or in salads. It is a great low/no calorie option!
- Roasted Garlic
- Basil & Oregano
- Balsamic Blend
- All Varieties are naturally gluten Free
- All Varieties DO NOT contain MSG
- Nakano Rice Vinegar - Natural - has no calories, no fat and no sodium
Dawn Jackson Blatner is a registered dietitian nutritionist and certified specialist in sports dietetics. She has created two special recipes featuring Nakano perfect for summer time!
Grilled Veggie & Ranch Bowl
Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD
For a light summery lunch or dinner, this bowl has grilled veggies, grilled corn, and grilled chicken. It’s topped with an easy DIY ranch dressing made with Nakano organic rice vinegar.
8 ounces skinless chicken breast
2 ears of corn, shucked
6 asparagus spears, trimmed
1 bell pepper*, seeded and cut into 4 large pieces
1 zucchini, cut in half length-wise
1 tablespoon extra virgin olive oil
Sea salt and pepper, to taste
4 tablespoons Cashew Ranch Dressing (recipe below)
*organic produce recommended
1. Preheat grill to medium heat.
2. Season chicken breast, corn, asparagus, bell pepper, and zucchini with olive oil, sea salt, and pepper.
3. Get grilling:
Chicken: 6-7 minutes per side, until internal temperature of 165°F.
Corn: 10-15 minutes total, rotate anytime you hear a pop, until corn is tender and golden.
Veggies: 3-5 minutes per side, until tender, but not mushy.
4. Separate all the ingredients evenly into 2 bowls. Drizzle each bowl with Cashew Ranch Dressing. Keep bowl leftovers in the fridge for up to 4 days.
Makes: 2 bowls
Per bowl: 450 calories, 21g total fat, 4.5g saturated fat, 870mg sodium, 31g carbs, 6g fiber, 10g sugar, 38g protein
Cashew Ranch Dressing (makes 1 cup)
1 cup raw, unsalted cashews
3/4 cup almost-boiling water
3 tablespoons Nakano organic rice vinegar
1 clove garlic, minced
1/4 teaspoon each dried dill and dried oregano
1 teaspoon each sea salt and black pepper
2 tablespoons finely chopped fresh chives
Directions: In food processor or blender, puree all ingredients (except chives) for 3-4 minutes, until creamy. For best results, drizzle water in gradually as food processor/blender is running. Stir in chives. Keep leftover dressing in an air-tight container in the fridge for up to 7 days.
Per tablespoon: 50 calories, 4g total fat, 0.5g saturated fat, 110mg sodium, 3g carbs, 0g fiber, 1g sugar, 2g protein
Sweet Pickled Onions
A tangy topping for burgers and tacos, use in place of ketchup and mayo for extra flavor without white sugar, fat, and calories. The onions pickle in a simple mixture of Nakano vinegar and honey.
1 red onion
2 cups boiling water
1 cup Nakano organic rice vinegar
1 garlic clove, peeled
2 tablespoons honey
1/4 teaspoon sea salt
1. Peel and slice onion into 1/4 inch rings and place into a colander in the sink.
2. Slowly pour the boiling water over the onion slices, letting them drain.
3. Place onions in a jar with a lid and fill with Nakano vinegar, garlic, honey, and salt. Seal the jar and shake lightly to distribute the seasonings.
4. Let chill in the refrigerator for at least 1 hour before using on burgers, tacos, salads, and sandwiches. Store extra in the refrigerator for up to 2 weeks.
Makes: 4-6 servings
Per serving (about 4 rings): 10 calories, 0g total fat, 0g saturated fat, 10mg sodium, 3g carbs, 0g fiber, 2g sugar, 0g protein
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