This may not be pushing any cilinary boundaries, but a bit of cabbagey crunch is a pleasing accompaniment to many a meal. There are so many variations possible, a combination of any of the following would work well together.
Any sort of cabbage - savoy, red, tundra, sweetheart,
Raw grated roots - carrots, turnips, celeriac, beets
Or the more unusual veg - kohl rabi, mooli
2 cups grated carrot (or raw beets, kohl rabi)
3 cups of shredded cabbage - red, tundra, savoy or sweetheart
handful of chives or spring onions
2 Tbsp mayonaise
1 Tbsp lemon juice
pinch of salt & pepper
2 Tbsp olive oil
1 Tbsp apple cider or white wine vinegar
1 tsp Dijon mustard
Squeeze of lemon juice
Pinch of salt & pepper
Combine the veggies in a big bowl. I tend not to bother peeling the carrots and beets - since they're organic the skin's full of nutrition without any of those nasty pesticide residues, so I just give them a good scrub clean.
For the dressing, which ever one you choose, just wisk all the ingredients together in a bowl, pour over and toss your salad.
For some extra crunch and flavour you could add toasted seeds or chopped parsley.