Summer Sea Salad

Summer Sea Salad (3).jpg

 (Alexandra Jamieson)

  • Prep Time


  • Cook Time


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This colorful dish is a must-have for summer entertaining. The sweetness of the corn and red bell pepper plus the combination of tangy, sweet and savory in the dressing and a bit of crunch from the toasted sesame seeds, make it a light and refreshing dish all of your guests will love. 


  • 3/4 ounce Dried wakame seaweed (whole or cut)
  • 3 tablespoon Rice vinegar
  • 3 tablespoon Naturally fermented soy sauce (Shoyu, gluten-free Tamari, or low-sodium, soy-free Coconut Aminos)
  • 2 tablespoon Toasted sesame oil
  • 1 teaspoon Real maple syrup
  • 1 teaspoon Finely grated peeled fresh ginger
  • 1 Small clove garlic, minced
  • 1 Ear of corn, kernels cut off
  • 1 Red bell pepper, seeded and diced
  • 2 Scallions, thinly sliced, both white and green parts
  • 2 tablespoon Chopped fresh cilantro
  • 1 tablespoon Sesame seeds, toasted


Step 1:

  • Place the wakame in a medium mixing bowl and add enough hot water to completely cover. Let soak for 10 minutes.

Step 2:

  • Drain, then rinse in cool water and squeeze out excess water. If the wakame is uncut, cut into 1/2-inch-wide strips.

Step 3:

  • Whisk together vinegar, soy sauce, sesame oil, maple syrup, ginger, and garlic in a bowl until combined.

Step 4:

  • Combine the corn and bell pepper together in a large mixing bowl. Add the dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds and serve.

Step 5:

  • Keep refrigerated for up to 2 days in an airtight glass or plastic container.