Asian Cucumber and Sea Vegetable Salad - Forks Over Knives

Ingredients

• 3 tablespoons brown rice vinegar
• 2 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon evaporated cane sugar
• 1 tablespoon pickled ginger, finely chopped
• 1 teaspoon dried minced onion
• ½ teaspoon sea salt
• 2 teaspoons sesame seeds, plus more for garnish
• ¼ cup dried wakame seaweed
• 2 hothouse cucumbers, cut into ¼-inch-thick rounds
• ½ cup shredded carrots