(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.
Try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch. Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.
Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.
Glass Jar Layered Taco Salad
Prep time: 10 minutes
Servings: 1
1/2 avocado
1/4 teaspoon serrano pepper
1 tablespoon cilantro
2 tablespoons NAKANO Organic Seasoned Rice Vinegar
2 tablespoons sesame oil
1 teaspoon lime juice
1/3 teaspoon salt
1/2 cup corn
1/2 cup red cabbage, shredded
1/2 cup jicama, diced
1/2 cup black beans, rinsed
1/2 cup shredded green cabbage
1/2 cup cherry tomatoes, halved
1/2 cup extra-firm tofu, diced
1/2 cup corn chips, crushed
1/2 cup spinach
1 tablespoon queso fresco
In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.
Source: Nakano
