1 c dry wakame seaweed (soaked)
1 1/2 c thinly sliced cucumber (about half a large one)
1 1/2 c thinly sliced carrot (about one carrot)
1/2 c thinly sliced cabbage
3 tbsp lemon juice
3 tbsp mashed avacado
1 tbsp liquid braggs (opt.)
1 tbsp raw honey, or sucanat
2 tbsp sesame seeds
1 tsp salt

Instructions:
1. Begin by soaking the seaweed in 3 cups of water for about 5 minutes.
2. Meanwhile slice your carrots, cucumber and cabbage as thin as you can.
3. Once the seaweed is done soaking it should be significantly plumper. strain all of the water from it.
4. Mix all ingredients in a large bowl. serve immediately or store for no more than a day or two in a glass airtight container in your fridge.