Go For The Mayo


2/3 cup mayonnaise
2 Tbsp. NAKANO Seasoned Rice Vinegar Original or Roasted Garlic
2 tsp. Dijon style mustard
Plus seasonings of your choice:
2 tsp. dried dill weed
or 1 tsp. dried tarragon
or 1 tsp. chili powder and 1/2 tsp. ground cumin


Whisk together ingredients until smooth; let stand 5 minutes for flavors to blend. Serve with crab cakes, grilled seafood, or classic fish and chips. Can be made ahead; keep refrigerated. Makes about 2/3 cup dip.

1) Stir in another tablespoon NAKANO Seasoned Rice Vinegar and use on sandwiches, subs and wraps. Double the recipe, pour into a squeeze bottle and refrigerate so it’s always ready to use.

2) Add 2 more tablespoons NAKANO Seasoned Rice Vinegar and you have the perfect dressing for coleslaw and macaroni salad. 

Flavor Creativity: Try basil, thyme, tarragon, dill weed, fine herbs blend, curry powder, Cajun seasoning, Caribbean jerk seasonings, onion powder, garlic powder, fresh-ground black pepper, red pepper flakes, hot chili oil or Tabasco. Use prepared horseradish. Try fresh cilantro, basil, mint, chopped green onions or red onions.

Use Dip for:
chicken nuggets
crab cakes
grilled fish and shrimp
veggie dippers (carrots, celery, snow peas, broccoli)
hot wings, buffalo wings, chicken drumettes
fish sticks
fish & chips
fried onion rings, clams, shrimp 
French fries 

Use Squeezable Spread for:
subs, hogies 
pita pocket sandwiches
…any sandwich!

Use Dressing for:
macaroni salad
potato salad
Cobb salad
Crab Louie salad


Per serving (2 tablespoons): 225 calories, 0.6g protein, 3g carb, 24g fat, 15mg chol, 318mg sodium

Go For The Mayo
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