Since the start of the new year I’ve been focusing on cutting back on calories in an effort to shed the final few pounds I put on during the holidays. Rather than go on an extreme diet, I’ve just been taking small, simple steps on a daily basis, swapping out high calorie foods for lower calorie ones. It’s always amazing how the small things add up so quickly – a little mayo here, some ranch dressing there, a glass of fruit juice, etc. I’ve teamed up with NAKANO® to share some food swap ideas with you along with some healthier, lighter dressings that don’t sacrifice the flavor!
I’ve already been following these swaps on and off for several years (check out my recipe for Cauliflower Rice and Homemade Greek Yogurt) and make my own kefir daily. Hibiscus tea is one of my favorites and my kids looove sweet potato fries. And I finally bought a spiralizer and wonder why it took me so long – it’s awesome!
I have the full line of NAKANO® seasoned rice vinegars and love using those in place of higher calorie sauces and condiments. They’re all made without artificial preservatives, flavors or ingredients, no high fructose corn syrup, they’re gluten free, contain no fat and have 50% less sodium than other brands. They’re wonderfully versatile and come in several great flavors.
Here are just a few fun and flavorful ways I like to use Nakano Seasoned Rice Vinegars:
- Splashed on leafy green salads, bean salads, seafood salads and pasta salads
- Sprinkled directly on fish, chicken, beef and pork in place of heavier sauces or marinades
- Used in place of mayonnaise for lighter pasta salads
- Splashed on sandwiches instead of mayonnaise or other fatty, high calorie spreads
- Tossed in coleslaw in place of the heavier, mayo-based dressing
- Sprinkled on our fish and chips instead of tartar sauce
- Splashed on steamed or grilled vegetables
I love that they really enhance the flavor of all these dishes without overpowering them. You can use these seasoned rice vinegars as a full-flavored condiment in place of virtually any fatty, higher calorie ones. And it’s as easy as 1, 2, 3, splash!
For more recipe ideas using these seasoned rice vinegars, visit Nakano on Facebook.
As I’ve been cutting back on carbs I’ve been eating a lot of salads, vegetables and proteins. The calories in most store-bought salad dressings are scary high and they add up very quickly when you’re eating salads regularly. Plus most of them are full of scary ingredients, including really unhealthy oils – have you noticed that nearly all dressings and most condiments like mayonnaise are made with soybean oil? So I usually make my own salad dressings and lately have been using my Nakano seasoned rice vinegars to make flavorful, lower calorie, healthier dressings.
Here are 10 healthier dressings made without oil that you can use on your salads, including pasta salads, added to your steamed veggies and some are great for drizzling on your proteins – all healthier, lighter options that don’t sacrifice flavor!
½ cup plain yogurt
1/4 cup Nakano Roasted Garlic Rice Vinegar
1 clove garlic, crushed
¼ cup chopped fresh cilantro
1 teaspoon Dijon mustard
1 small red chili, seeds and membrane removed
Pinch of salt and pepper
Combine everything in a food processor and process until smooth. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about ¾ cup.
(minimal oil content)
¼ cup Nakano Seasoned Rice Vinegar
¼ cup light soy sauce
¼ cup orange juice
1 clove garlic, crushed and finely minced
1 teaspoon finely minced fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon Dijon mustard (optional for an Asian Dijon Dressing)
Place everything in a jar with a lid and shake until emulsified. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about ¾ cup.
½ cup plain yogurt
¼ cup Nakano Basil & Oregano Rice Vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh dill
Pinch of salt and pepper
Place everything in a jar with a lid and shake until combined. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about ¾ cup.
½ cup plain yogurt
¼ cup Nakano Seasoned Rice Vinegar
½ cup chopped roasted red peppers, drained
2 cloves garlic, crushed
1 teaspoon fresh thyme leaves
Pinch of salt and pepper
Combine everything in a food processor and process until smooth. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about ¾ cup.
1/4 cup Nakano Mango Rice Vinegar
¼ cup orange juice
½ cup diced fresh or frozen mango
¼ cup chopped fresh cilantro
1 teaspoon Dijon mustard
Pinch of salt
For creamy option, add 1/4 cup plain yogurt
Combine everything in a food processor and process until smooth. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about 3/4 cup.
1/3 cup tahini paste
4 cloves roasted garlic
1/4 cup Nakano Citrus Rice Vinegar
¼ cup water
¼ teaspoons ground cumin
½ teaspoon salt
Combine everything in a food processor and process until smooth. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about ¾ cup.
1/2 cup plain yogurt
3 tablespoons Nakano Citrus Rice Vinegar
1 tablespoon freshly squeezed lime juice
1 chipotle pepper in adobo sauce, finely minced + 1 teaspoon adobo sauce
1/2 teaspoon garlic powder
Pinch of salt
Place everything in a jar with a lid and shake until combined. Refrigerate at least an hour before using. Makes about ¾ cup.
½ cup plain yogurt
¼ cup Nakano Citrus Rice Vinegar
1 clove garlic, crushed and finely minced
1 tablespoon chopped fresh dill weed (or ½ teaspoon dried)
Pinch of salt and pepper
Place everything in a jar with a lid and shake until combined. Refrigerate at least an hour before using. Makes about ¾ cup.
1 cup cherry tomatoes
3 tablespoons chopped sun-dried tomatoes
3 tablespoons Nakano Basil & Oregano Rice Vinegar
2 tablespoons chopped fresh basil leaves
Pinch of salt and pepper
For creamy version add 1/4 cup plain yogurt
Combine everything in a food processor and process until smooth. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about 1 cup.
½ cup Nakano Roasted Garlic Rice Vinegar
2 teaspoons Dijon mustard
4 cloves roasted garlic
Pinch of salt and pepper
Combine everything in a food processor and process until smooth. Transfer to an airtight jar or container and refrigerate at least an hour before using. Makes about ¾ cup.
I’ve teamed up with Nakano to bring you this post. Thank you to my readers for supporting the brands that help make The Daring Gourmet possible!
Kerry says
How frustrating. I have found your recipes for the dressings and they sound really great but I live in Australia and cannot locate these vinegars.i can get the plain vinegar but not the flavoured ones so I guess I will be doing a lot of experiments.lol
Thank you for your recipes they sound like a healthier choice.
Cheers kerry
Kimberly @ The Daring Gourmet says
Yes, these flavored rice vinegars contribute a lot to the flavor of these particular dressings and I’m sorry they’re not available where you are.
Cookin Canuck says
Love these ideas! We always have rice vinegar in our pantry for dressing, marinades, etc. I’ll definitely be referring back to some of these recipes!
Irene Coco says
Wow! These recipes are what I’ve been looking for as I eat salad every day! I didn’t know Nakano made the seasoned rice vinegars. I’ll be sure to buy some. Thanks for this great post.
Margaret says
Thank you I will certainly look for it as I love the recipes. Re Tarragona we are very lucky to live here , we moved from Fort William Scotland fifteen years ago and love it.
Melanie | Melanie Makes says
I’ve never seen half of these rice vinegars – what a selection!
Margaret says
I live in Tarragona Spain, where can I buy the rice wine product.
Kimberly @ The Daring Gourmet says
Hi Margaret, I’m not sure if this product line is available in Spain but if it is it will be in the vinegar section of the grocery store. On a side note, my husband and I were just in Tarragona last June and loved it! I’m hoping to have some time to publish a blog post about it soon.
[email protected] says
What a fantastic post….SO many great ideas!!
Isabelle @ Crumb says
These all look so delicious, I don’t even know which one I’m most excited to try… though that mango-cilantro vinaigrette is definitely near the top of the list. Hopefully I can manage to track down some of that amazing-looking mango vinegar!
Brandy | Nutmeg Nanny says
So many great tips and options! Thank you for sharing!