fridge salad bar

the greatest gift to current/future me is when past me chops up veggies in advance, thereby offering zero effort crunch craving support all week. no clue what’s at this link but my method is:

• julienne some carrots and store in glass with fresh water that i swap out every couple days (keeps them snappy)

• thinly slice some radishes that i also store in glass with water that gets periodically swapped

• thinly slice some cucumbers that i store without water

• chop up some dino kale (spines removed) that is well washed, spun dry, and kept in a produce keeper

• keep cherry tomatoes on hand for in-the-moment halving/quartering (i swear by the TJs on-the-vine ones, which i’m virtually certain are flavor bombs in disguise)

  i make zero promises about how long you can store all of this before it goes bad, depends so much on age of veggies, cleanliness of your water/prep surfaces, etc. just be smart and don’t eat slimy, weird smelling stuff :) when in doubt, make an offering to your compost pile