I like to have one meal a day of just vegetables and one of my favourites is home made coleslaw with chopped up veg and a spoonful of mayonnaise.

Only trouble is that I tend to have the same thing for days on end........approx any 4 of white cabbage, celery, carrot, spring onion, apple, cucumber

I like to have 4 different things in my coleslaw

wonder if anyone has any suggestions for other things that would give me some variety.........obviously I want crunchy things not soft and gooey so no tomatoes, and stuff that you can eat raw

any ideas ?

fennel ?

raw parsnip ?

any other veg that you could eat raw ?

I'd put orange, yellow or red peppers in it. Your recipe does sound good though, specially the apple.

You can eat pretty much any veg raw though. I've seen people eat broccoli, cauliflower, mushrooms all raw. I bet sprouts are gross raw though.

Radish. Oh and I've not tried it but grated or julienned turnip is supposed to mimic jicama, perfect if you want crunch.

I've tried peppers.......OK but I'd rather have them stir fried. I think the same for cauli, broccoli.........and I can't imagine eating raw mushrooms !

Radishes sound good.......I've had them before and they're OK, a bit peppery

I finished my carrot yesterday and went to the supermarket this morning........and ended up getting another carrot.......

This is a problem that I have..........I do tend to have the same thing for days and days on end. It's partly buying for one......if you buy a cabbage it's going to provide 6 or 7 portions.

what I tend to do is have 'coleslaw' for 4 days........then whatever is left over I'll add to some peppers, onion, garlic, broccoli etc and make a panful of veg curry to last another 4 days........then i restock for the coleslaw and so on

Try drained chick peas as I like them in salads dressed with lemon & lime juice and olive oil.

Beetroot - I love beetroot
Red cabbage - shredded finely
Parsley
Red or green chillies

Papaya or mango is lovely. Pak choi, tomatoes,celeriac, fennel, bananas, chia seeds, sweet heart cabbage, savoy cabbage, beet root, parsley,raw garlic, cashew nuts, borage, chervil, sage, chives,

beansprouts, broccoli, pears, red cabbage, red onion, baby sweetcorn

You could try red cabbage as an alternative to or as a mixture with white. I find the finer you shred it the better. Grated courgette is a must have for my coleslaw. I also put a very tiny quantity of very finely chopped leek in it sometimes. Pomegrante seeds are fabulous in coleslaw.

And if you eat meat you might like adding a little chorizo. A little goes a long way so you don't need much. I chop a piece of no more than an ounce (probably less) into tiny pieces and distribute it through the slaw and leave it for 20 minutes or so before eating.

I always love a mix of white & red cabbage
& thin strips of raw beetroot - celery & red onion

I also would add :-
radish
parsnip
turnip
carrot
& capsicums

I love to use lots of parsley mint & spinach leaves in regular salads

Sprouts are superb raw....in fact I prefer them that way!!

This bbq joint near us did one that was shredded cabbsge, spring onion and carrot shreds, mayo and I'm going to guess sour cream. But what made it stand out wss the pineapple pieces, plus some juice and chopped cilantro leaf.

Radish is great, as is beetroot.. although I don't think I've ever eaten raw beetroot. Usually pressure cook that. Turnip might suffer the same challenge as cabbage, ie a turnip's fairly large and goes a long way. Plus I think it spoils fairly quickly. But in a similar vein, grate raw horseradish for a crunchy kick. And there's the humble onion, sliced fine makes easy slaw shreds & I love raw onion and cheese sarnies, or raw pepper & cheese.

But make sure veg is washed well first, especially root veg. And if you're OD'ng on slaw, think salads, salsas with celery spoons etc.

(oh, and raw peas fresh from the pod. And runner beans, or fresh broad beans.. having picking flashbacks now.. )

A celeriac is an ugly beast but get the skin off and chop it finely and it makes a great slaw. You'll need to add some lemon juice though cos it goes brown

Kohlrabi

I was going to suggest celariac but scrolled down to see you'd beaten me to it. You only need the lemon juice of course if you're keeping it or grating in advance.