You're familiar with the process of making dill pickles and sauerkraut. Here is lacto-fermented vegetable slaw which follows the same process.
Chop your garden vegetables, any combination of roots, leaves, stems. Stuff a couple handfuls into clean jars and sprinkled with salt. Pack down. You may wish to add seeds or spices to add flavor and aid in preservation. Mustard seed, coriander seed, and juniper berries are especially nice.
As you continue layering like this, the vegetables will make their own juice. If you don't get enough juice to cover the slaw, just add a little salt water on top up to 1/2 to 1 inch from the top. Screw on the lid. Let stand at room temperature for two days, then refrigerate (or put in your root cellar if you're fortunate to have one.) That's all!
Enjoy your raw vegetable slaw all winter. Eat as is or add to salads or soups.