There are so many ways to make meals healthier for our families. In fact, the more I learn about the flavor from ingredients that are better for my girls and I, the more I want to include them in healthier recipes! One ingredient that is helping me in healthier cooking is seasoned rice vinegars. I am learning how to throw them into a crock pot meal, a skillet meal and more. I have even thrown it in chicken and rice to make a splash in the recipe. Now that I am grilling here and there for football season, I want to incorporate it into fun meals. Like an Asian Cole Slaw Topped Hot Dog!
The recipe is so easy for the slaw and, depending on the seasoned rice vinegar you use, you can change the flavor up every time you make the recipe! Topping grilled hot dogs with this cool, flavorful slaw makes them authentic and delicious.
- 6 tablespoons rice wine vinegar (any variety)
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger root
- 1½ tablespoons minced garlic
- 1 bag of prepped cole slaw
- Mix the Seasoned Rice Vinegar with the oil, peanut butter, soy sauce, brown sugar and minced ginger. Add cole slaw from bag. Mix and use to top hot dogs and more.
The thing I like about seasoned rice vinegar is the clean, distinct flavor. The splash on vinegar is great for adding that topper that makes a dish. Try splashing them on a salad, tacos or even beef and chicken. In fact, there are a ton of great recipes you can grill up this season!
Citrus Marinade: Combine 1/2 cup seasoned rice vinegar – Citrus, 2 Tbsp. soy sauce, 1 Tbsp. canola oil, 1/2 tsp. toasted sesame oil, 1/2 tsp. crushed red pepper flakes and the grated peel of one lemon to four to six 1-2 lb. thin-sliced chicken breasts. Marinate 4-5 hours, drain and grill until cooked through.
· Grilled Watermelon: Brush seasoned rice vinegar – Red Pepper on 1-inch thick watermelon slices. Let stand for 10 minutes and then lightly sprinkle with salt. Grill slices for 5-7 minutes on medium heat. Serve warm, sprinkled with fresh mint.
· Asian Cucumber Salad: Toss 4 cups of thinly sliced English cucumber with 1/4 cup diced red pepper, 2 finely shredded serrano peppers, 3/4 cup seasoned rice vinegar – Roasted Garlic, 1/4 cup sesame seed oil, 2 Tbsp. soy sauce, 1 tsp. honey and 2 tsp. sesame seeds