8 cups cabbage, thinly sliced (about 1 medium head)

1 cup carrots, julienne sliced

1 cup red bell peppers, julienne sliced

1 cup onions, julienne sliced

1 cup cucumbers, julienne sliced

6 nori sheets, shredded

½ cup white sesame seeds, soaked 2 hours, drained and rinsed

2 tablespoons apple cider vinegar

1 tablespoon sesame oil

2 teaspoons mineral sea salt

1 teaspoon spirulina

1 teaspoon chlorella

In a large bowl, massage the cabbage, carrots, bell peppers, onions and salt for 5 to 10 minutes and set aside.  In a perfectly dry blender, add broken up sheets of nori and blend until flakes are formed.  Returning to the bowl of slightly wilted cabbage and vegetables, squeeze out the water and discard.  Add in the remaining ingredients to the bowl and mix well.  Serve or refrigerate up to 5 days.  Serves 8 to 12