Yeah, its absolutely not for raw. When you freeze stuff the sharp ice crystals forming internally break the cell walls of the plant matter, so when its thawed its pre-broken down and mushy or grainy

Which is fine for cooking, but often very gross for raw applications unless you want something to be soft. Also worth knowing that freezing emulsions (things that are a smooth mixture of water and oil) will often split when frozen, like yogurt, milk, coconut milk, etc.. So freezing often makes those items separate. (I regularly search online if things freeze okay, there are always tons of pages with helpful info)

The other great option I occasionally use for lazily prepping stuff in advance is quick-pickling something: prep, put in a jar, add some mixture of acid like vinegar or lemon/lime juice, water, and a little bit sugar, salt, and spices depending on how you want it to taste; acid is the only madatory component. I did ginger that way sometimes before deciding to just freeze it, pickling it with lemon juice and honey- but the acid will change how it cooks and tastes,where freezing doesn't

(not every dish wants extra acid added, and acidity will inhibit browning, which is why that preminced garlic in a jar with a citric acid solution never quite fries up the same)

Hope this helps! ☺️☺️ learning how to cook is how I learned to manage arfid, and now dont struggle at all with breadth of diet! Rooting for you on your cooking journey ❤️