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Forum
-> Recipe Collection
-> Salads & Dips
tova4
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 Sun, Jan 12 2025, 3:32 am
I like to eat a veg salad for lunch each day. though I find that I need to have the veg cut up in the fridge in advance in order to get to making the salad..
I know grated carrots holds nicely in the fridge, but I'm wondering how I can prepare the cucumbers in advance and the peppers? will they hold nicely if cut in advance? and for how long?
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groisamomma
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Sun, Jan 12 2025, 3:40 am
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I keep cut up vegetables separate from each other. On Sunday night I cut up enough for lunches for everyone for the week like this: Fold a paper towel and line the bottom of each container, put in the vegetable, and cover the top with another folded paper towel. Seal tightly. In the morning, take a little of each veg for the salad and replace the top paper towel with a new one (it absorbed the moisture). Store upside down until the next day so it'snot sitting on the bottom, damp paper towel for too long. Replace the paper towels when they feel damp and don't let the vegetables sit on the damp paper towel more than a day or two. If you keep changing the paper towels (it takes a second) it all stays crispy and lasts until Thursday's lunch.
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Molly Weasley
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Sun, Jan 12 2025, 3:57 am
Just put your cucumber slices in a sealed container and lay a paper towel on top to catch the extra moisture.
It should hold 2-3 days
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Molly Weasley
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Sun, Jan 12 2025, 3:59 am
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You may want to stick to English cucumbers. It lasts a bit longer
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ez-pass
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Sun, Jan 12 2025, 4:19 am
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I prepare salads on Sunday with no dressing or protein. Usually lettuce/greens, cucumber, tomato, (purple onion sometimes). I add a protein and dressing every morning. I prepare dressing in containers in bulk as well. It lasts fine. No issues.
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