Carottes râpées! (e.g., http://www.davidlebovitz.com/2008/07/carottes-rapee/) It's a pretty standard salad in France - kids eat it for school lunch, cafés serve it, moms make it for the family. You can get creative, substituting celery root, rutabaga, or beets (grate them in a food processor - super fast and easy!). Throw in whatever herbs you have, some chopped nuts, some crumbled cheese. Sprouts (easy to grow yourself!) are also a good raw addition. Doctor up your vinaigrette. And what makes this type of salad awesome is that it doesn't get wilty if you don't eat it right away - you can make a big bowl and eat it through the week.

Beets, carrots, and fennel are all good raw, and they make some delicious slaws in the cold-weather months.

I bought a spiral shredder, which makes adding raw veggies to things SO MUCH FUN! Also, winter is the season of hearty greens - which means massaged kale salads with nuts, sharp cheese, and shredded raw veggies for me. The really great thing about all of those ingredients (except possibly the cheese) is that they withstand warmth, so if you want your raw salad warmed - you can, without really cooking it!

Don't forget about celery! I love its crunchy, slightly abrasive flavor in the depths of winter. And it is delicious in salads with apples, or even just on its own with a mustard vinaigrette.

Grated carrots with garlic, lemon juice, and salt also make a delicious salad.

Celery root remoulade.
Salade a la Russe.

I make a lot of grated beet and/or carrot salads.

We always have a relish tray on the table with winter meals to add a little crunch. Along with the standard radishes, carrots and celery, you could try snow peas, a few red onion or sweet pepper rings, or even strips of yellow squash which seems to have gone beyond having a season. Remember carrot and raisin slad? It's still good.

Endive is one of my favorite winter vegetables : so easy to prepare !!! A good salad with endives, apples, walnut, cheese (and eventually ham) is good & easy. You can use the leafs to make those little "boats" to hold other cooked food. And if you forget them a bit in your fridge, just chop and sauté in a bit of olive oil... And add orange zest & juice for a bit of sunny taste !

I love grated raw beets with grated raw carrots and hard boiled eggs on top with olive oil and red wine vinegar...IT'S DELICIOUS! I ate a lot of it at my boyfriend's parent's house in Buenos Aires last month. I never thought of mixing those together..it's so YUM!

Kale is delicious raw — just drizzle with olive oil, sprinkle with salt, and massage. Then add what you like. Combos I like: shredded carrots, currants, lemon juice and shaved parmesan / miso tahini dressing, carrots, and sesame seeds / beets, feta, and walnuts. It mellows in the refrigerator and lasts the whole week.