Is there some trick to this? I sometimes see photos of people's salads all lined up in the fridge like they do days or a week at a time.
But old salad is gross - limp, slimy - and less nutritious.
Salad and Raw Food Bulk Meal Prep Prepping Preparation
bargain huntress on 08/02/2021 - 16:33
Comments
le sigh you're probably right
why do people lie on tv / movies / social media?
don't they have better things to do than send me on a wild
goosesalad chase?
You can mix some things together and then add some other elements fresh. I find a base of grains (quinoa, rice, lentils) is fine but you wanna then add the crunch (beans, fresh lettuce, carrot) and the fresh (protein) on the day
ahh
good tip
thank you
If it is only raw ingredients (i.e. not dressed salad, not chopped tomatoes, etc.), it shouldn't be too different to keeping the ingredients in the crisper.
But as soon as you slice a tomato, peel a carrot, slice a cucumber etc it's all downhill pretty quick
prolly focus on ones which can last a few days
carrots, cucumber, beetroot onions, beans, nuts and seeds. add lettuce and those daily
Yeah, people do it, but I’m with you, it’s likely to be gross for most salads I can think of. That’s why prepared salads in the supermarket have everything in separate little bags or have a super short shelf life.
Pre-wash salad bags sold in supermarkets contain Nitrogen to slow down the oxidation. The photos of the fridges could just contain these.
They've been washed in a chlorine solution and won't have as much nutrients as fresh/unwashed salads. Also cutting and storing salads reduces the nutrient levels.
Cabbage lasts a while.
I make salads for lunch and separate wet from dry ingredients + dressing in separate pot, but they're still only really good in the fridge for two days. After that, they begin to wilt. These days you can buy individual servings of corn, edamame, chickpeas, etc. in little tins which make it a bit more convenient.
I played with making salads in mason jars a few years ago and it worked well. Find tips and layering techniques on YouTube. It's mostly common sense; hard and sturdy vegetables at the bottom, dressing under the delicate ingredients. Tip it all into a bowl or onto a plate and mix it up as you please.
I made a shredded red cabbage salad and included lemon juice in the ingredient list and stored it in a 400g Moccona jar - it lasted over a week and was fine to the last bite. Most of my salads were iceberg lettuce based, though, and I'm only guessing that because the lettuce was at the bottom of the jar it didn't get slimy. I only opened the salad jars once I was ready to finish the contents in one meal. I'm guessing that opening the same jar many times will shorten the lifespan of the salad.
The easiest way to experiment is with the most airtight jars you have in the house and make up enough small salads to taste for the time-frame you're after.
shredded red cabbage salad
By hand using knife or food processor?
I used a food processor but could have done it by hand easily.
I bet you only see it on TV or in the movies or some random social media video.
As per your experience, the reality is, prepared salad is only good for a few days.