I just made a large pot of enhanced crack slaw*, trying to include as many nutrient-dense ingredients as possible--kale, spinach, carrots, four different colors of peppers, turmeric, LOTS of garlic--when I rediscovered a dusty little bag of hiziki (hijiki) in a corner of the pantry. I soaked it as per instructions, and added it with sambal oelek as a garnish. It blended right into the slaw and gave me a little boost of iodine. I have another kind of sea vegetable around here (dulse?) that I've never tried. Anyone else use sea vegetables?
http://www.food.com/recipe/crack-slaw-low-carb-434863