1 (10 inch) Japanese cucumber, slivered
1/2 c. ito konnyaku OR 1 block konnyaku
2 inches daikin (med.), slivered (turnip)
2 inches carrot (med.), slivered
1/2 c. seaweed, chopped (1 inch)

SAUCE:

1/3 c. fresh lemon juice
1/3 c. sugar
1/2 tsp. salt
1 tsp. ginger, grated
1 tbsp. sesame oil

Make sauce ahead of time. Put vegetables in the bowl. Shake sauce well. Pour over the vegetables and mix. Chill in refrigerator about 2 hours before serving.