Reconstitute dry seaweed per package directions. Usually, it needs to be soaked in water and then boiled in salted water. (If dried seaweed is unavailable, you may use 1 cup canned or frozen.) Сhop the seaweed.

Finely chop the onion and marinate with salt, honey, and lemon juice. Mix together thoroughly until the onion releases its liquid. Allow to stand for 5 minutes.

Grate potatoes coarsely. Mix in ½ cup vegan mayonnaise and blend well. Spread the potato mixture as the first layer in your flat serving dish.

Grate the pickles coarsely and spread evenly over the potato layer  and smooth it out.

Evenly spread the canned peas over the pickle layer.

Combine the seaweed, marinated onion, flaxseed oil, and ground flaxseed and mix well.  Spread evenly on the green pea layer and smooth it out.

Grate carrots, add ½ cup vegan mayonnaise, and mix well. Spread over the seaweed layer and smooth out.

Coarsely grate the red beet and mix in ½ cup vegan mayonnaise.  Spread evenly over the carrot layer and smooth out.

Garnish with chopped walnuts.