Summer Sea Salad
{{#rendered}} {{/rendered}}(Alexandra Jamieson)
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.
Cook Time:
Prep Time:
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Servings: 4
Ingredients:
3/4 ounce Dried wakame seaweed (whole or cut)
{{#rendered}} {{/rendered}}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
{{#rendered}} {{/rendered}}1 teaspoon Real maple syrup
1 teaspoon Finely grated peeled fresh ginger
1 Small clove garlic, minced
{{#rendered}} {{/rendered}}1 Ear of corn, kernels cut off
1 Red bell pepper, seeded and diced
2 Scallions, thinly sliced, both white and green parts
{{#rendered}} {{/rendered}}2 tablespoon Chopped fresh cilantro
1 tablespoon Sesame seeds, toasted
Preparation:
Place the wakame in a medium mixing bowl and add enough hot water to completely cover. Let soak for 10 minutes.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}Keep refrigerated for up to 2 days in an airtight glass or plastic container.