Summer is nearly here! Even to this day, I still get a giddy feeling when school gets out for summer. The days are longer, people are friendlier and beach days are on the horizon.
This summer, I am excited for friends and family to visit from California and host summer soirees out on the porch. We just put up the string lights, which means the warm-weather season is underway!
I am so excited to share these fresh, simple meals to kick off the summer on a light and nutritious note. Even the most inexperienced cook can whip up fresh and flavorful meals using one of my favorite secret ingredients – rice vinegar!
NAKANO Rice Vinegar is the perfect ingredient when you’re looking to elevate your favorite Asian dishes right in your own kitchen with minimal calories. I really enjoy using NAKANO, which has no more than six simple, recognizable ingredients and is available in eight versatile flavors, including Organic Natural Rice Vinegar, Roasted Garlic Seasoned Rice Vinegar and the new, delectable Toasted Sesame.
However, what I love most about NAKANO is each rice vinegar is packed with delicious flavor. In fact, they have been making rice vinegars since 1804 and perfecting their legacy for over 200 years with unique, contemporary ingredients.
I’ve created three crowd-pleasing meals that are sure to impress your friends and family this summer, all under 350 calories per serving! They are made with fresh, in-season vegetables including carrots, zucchini and beets, lean and vegetarian protein options including chicken and tofu, along with mouthwatering marinades and sauces made with NAKANO Rice Vinegars to add a splash of flavor you won’t feel guilty about.
What’s great about these dishes, is that they can be personalized to your guests’ preferences. While I enjoy eating more plant-based meals, I know that my boyfriend can’t live without a meat option.
If you make these fresh, new recipes, be sure to share them with me on Instagram and head over to NAKANOFlavors.com for more recipe inspiration for your next awe-inspiring summer meal. Also be sure to look for NAKANO Rice Vinegar in the vinegar aisle at your local grocer.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 35 minutes |
| Servings |
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Ingredients
Lettuce cups
- 1 1/2 lb ground chicken* *Please note that 1 1/2 lb ground beef or turkey can be substituted in this recipe per your preference
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch knob fresh ginger, minced
- 2 tbsp tamari
- 1 tbsp Hoisin Sauce
- 1 1/2 tbsp NAKANO Natural Rice Vinegar* **Please note you can also swap for 1 1/2 tbsp NAKANO Organic Natural Rice Vinegar per your preference
- 1 cup mushrooms, diced
- 1/3 cup peanuts, chopped
- 1/2 cup green onion, chopped
- 2 tbsp sesame seeds
- 1 1/2 can (12-oz) water chestnuts
Spicy peanut sauce
- 2 tbsp NAKANO Seasoned Rice Vinegar*
- 3/4 cup peanut butter
- 2 tbsp tamari
- 2 tsp maple syrup
- 2 tsp garlic, diced
- 1 tsp ginger
- 1/2 tsp cayenne
- 1/4 cup water
Ingredients
Lettuce cups
Spicy peanut sauce
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Instructions
- Lettuce cups: Add sesame oil to a large wok over medium-high heat. Add chicken, garlic and ginger. Cook for about 3-5 minutes. Add tamari, Hoisin Sauce and NAKANO Natural Rice Vinegar. Continue cooking for 3-5 minutes until chicken is cooked through. Stir in green onion, peanuts and water chestnuts. Divide mixture among lettuce cups and top each with sesame seeds and fresh cilantro.
- Spicy peanut sauce: In a medium bowl, whisk together all peanut dipping sauce ingredients. Serve alongside lettuce cups and top lettuce cups with desired amount.
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Passive Time | 1 hour |
| Servings |
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Ingredients
Tofu marinade
- 2 tbsp NAKANO Seasoned Rice Vinegar* *Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference
- 1/4 cup tamari
- 1 tbsp sesame oil
- 2 tsp chili paste
- 2 garlic cloves, diced
Buddha bowl
- 3 cups brown rice, cooked *Please note that 1 1/2 lb. boneless, skinless chicken or 1 1/2 lb. top sirloin steak can be substituted in this recipe per your preference
- 2 blocks extra-firm tofu*, pressed and cut into 1” inch cubes
- 2 cups fresh, shredded carrot
- 2 cups broccoli, cooked and cut into small florets
- 2 tsp sesame seeds, toasted
Lemon-tahini dressing
- 1 tbsp NAKANO Natural Rice Vinegar* *Please note you can also swap for 1 tbsp NAKANO Organic Natural Rice Vinegar per your preference
- 2 tbsp tahini
- 3 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 garlic clove, grated
- 1 tsp ginger
- 2 tbsp lemon juice
Ingredients
Tofu marinade
Buddha bowl
Lemon-tahini dressing
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Instructions
- Tofu marinade: In a small bowl, whisk together all tofu marinade ingredients. Add tofu to the bowl and place the bowl in the refrigerator to marinate for 10-20 minutes.
- Buddha bowl: Preheat oven to 400-degrees F and arrange marinated tofu in a single layer on a lined baking sheet. Bake tofu for 40 minutes, tossing half way. Assemble bowls with carrots, broccoli, baked tofu, brown rice and sesame seeds.
- Lemon-tahini dressing: In a medium bowl, whisk together lemon tahini ingredients until completely combined. Top each bowl with desired amount of dressing.
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
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Ingredients
Noodle sauce
- 1/4 cup NAKANO Seasoned Rice Vinegar* *Please note you can also swap for NAKANO Roasted Garlic Rice Vinegar per your preference
- 1/2 cup soy sauce
- 1 tsp garlic powder
- 2 tbsp sesame oil
- 1/2 cup green onion, diced
Veggie noodles
- 2 cups zucchini veggie noodles, store-bought or homemade with a spiralizer
- 2 cups carrot veggie noodles, store-bought or homemade with a spiralizer
- 2 cups beet veggie noodles, store-bought or homemade with a spiralizer
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 1/3 red cabbage, chopped
- 1/3 cup fresh cilantro, minced
- 2 tbsp sesame oil
- 1/2 cup peanuts, chopped
- 1/4 cup crushed seaweed flakes
- salt & pepper - to taste
Sweet chili sauce
- 1/2 cup NAKANO Natural Rice Vinegar* *Please note you can also swap for NAKANO Organic Natural Rice Vinegar per your preference
- 1 tbsp cornstarch
- 1 tsp garlic, diced
- 2 tsp dried crushed chili
- 1/4 cup water
- salt & pepper - to taste
Shrimp*
- 24-30 medium-large shrimp*, peeled and deveined *Please note that 1 1/2 lb. boneless skinless chicken breast or 2 blocks extra-firm tofu*, pressed and cut into 1” inch cubes can be substituted in this recipe per your preference.
- 1 lemon, juiced
- 2 tbsp sesame oil
Ingredients
Noodle sauce
Veggie noodles
Sweet chili sauce
Shrimp*
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Instructions
- Noodle sauce: In a small bowl, whisk together all ingredients for the noodle sauce until mixed well and set aside.
- Noodles: Heat sesame oil in a large wok or pan over medium-high heat. Add zucchini noodles, carrot noodles, beet noodles, bean sprouts, red bell pepper and red cabbage with salt and pepper to taste. Stir continuously for 2-5 minutes until vegetables are tender. Pour noodle sauce into the skillet and toss ingredients together until coated. Transfer noodles and vegetables to a serving bowl and top with cilantro, peanuts and seaweed flakes.
- Sweet chili sauce: Add all ingredients to a medium saucepan over medium heat and stir together until the cornstarch dissolves and the sauce thickens. Simmer for 3-5 minutes then remove from heat and allow to cool. Set aside.
- Shrimp: Add shrimp to a large mixing bowl and toss with salt, pepper and lemon juice. Heat oil in a large wok or pan over medium-high heat. Add shrimp and cook until opaque, for about 3-5 minutes. Remove from heat and add sweet chili sauce. Toss to coat. Top your veggie noodle bowl with the shrimp in a serving bowl.
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This post is sponsored by NAKANO® Rice Vinegar.
