Finely grated raw veggies, and even fruits, are very refreshing. There are grated salads in most places of tropical Asia for a good reason. To enjoy separated or mixed.
Carrot and cucumber are very common. Daikon radish too. I salt it, let a while and pass in cold water to rinse. Nankin, aka Kabocha pumpkin can be eaten raw. I wouldn’t tell you to bite into a chunk like that. That’s hard like stone. But you can add a bit to a salad or make raw pickles. I grated it the day before, and salted it, to tenderize it.
With tortillas. Home-made. Of course, with that shape, I can’t pretend I bought them. With beans (azuki).
And that lemony green sauce (recipe coming soon).