This post is sponsored by Mizkan’s Nakano. I was compensated and all opinions are my own.

I am super excited to not only be sharing a delicious summery side-dish, but a new FFF partnership! I want to introduce you to a brand called Nakano. Nakano produces both natural and season rice vinegars, perfect for adding into marinade, salad dressings, and so much more! 

Today I am featuring a signature Nakano Vinegar- All Natural Rice Vinegar, which is…

  • Gluten Free
  • Sodium Free
  • Sugar Free
  • Fat Free

Now that’s my kinda vinegar!

I’ve been craving Whole Foods’ Asian Broccoli Salad that I get from their hot bar, so I decided to make a version for myself 😀

First things first. Go find yourself some Nakano All Natural Rice Vinegar! I got mine from Target…but tons of retailers sell it.

Second things second. DO NOT OVERCOOK YOUR BROCCOLI.

I actually despise broccoli that is overcooked and mushy. What you want to do is blanch it. Pretty much you bring a giant pot of water to a boil, add your broccoli and let it cook for only a 1-2 minutes. Then, you transfer your broccoli into an ice bath or bowl of cold water.

This will allow for your broccoli trees (that’s what I call em) to stay firm and green. Plus- you eat this dish cold, so just imagine cold broccoli mush. No bueno! 

For some color and extra crunch, I added fresh bell peppers and roasted sesame seeds. 

Now back to the marinade. This is where the magic happens. You’ll need:

  • Fresh squeezed orange juice
  • Nakano All Natural Rice Vinegar
  • Honey
  • Sesame Oil
  • Dried Orange Peel

This is what the broccoli will marinade in, inside the fridge for a few hour. Pure citrus Asian bliss.

 

I love how good for you this marinade is! So much better than store bought and so much more flavorful! Whole foods = less additives = WAY BETTER FOR YOU! 

The ingredient list on Nakano’s All Natural Rice Vinegar is literally rice vinegar made from rice and water. 

So tell me- what’s your all time favorite marinade for vegetables?