Meal prepping is the answer to a busy life. Spending a little time on a Sunday afternoon getting your prepping and chopping done will save so much time during the week. For cooking, grab-and-go snacks and school lunches, there’s nothing better than having a ton of pre-chopped veggies ready to go in the fridge.
However, when not stored correctly, your chopped veggies might end up going sad and floppy after a stint in the fridge, which will lead to food waste and disappointment.
Follow these top tips to keep your veg fresh, crunchy, and delicious!
Salad Greens & Herbs
Delicate leafy greens like spinach, lettuce and herbs should be washed, chopped, spun in a salad spinner and carefully dried. You can then layer the leaves between paper towels and store in a container. Greens stored like this should keep for 2-3 days.
Carrots, Celery & Radishes
Hardy vegetables like carrots, celery and radishes can be peeled, chopped and submerged in water in a covered, but not sealed container. These will keep for up to 5 days, but be sure to change the water every 2 days.
Broccoli, Cauliflower, Bell Peppers & Beets
To keep these colorful veggies fresh and hydrated, they should be wrapped in moist paper towels and stored in a bag or container. Do not seal the container for broccoli or cauliflower.
