Reprinted from Vegan Cooking For Dummies, by Alexandra Jamieson (Wiley, 2010)
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
Place the wakame in a medium mixing bowl and add enough hot water to completely cover. Let soak for 10 minutes.
Drain, then rinse in cool water and squeeze out excess water. If the wakame is uncut, cut into 1/2-inch-wide strips.
Whisk together vinegar, soy sauce, sesame oil, maple syrup, ginger, and garlic in a bowl until combined.
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.
Keep refrigerated for up to 2 days in an airtight glass or plastic container.