How to Meal-Prep Vegetables for the Week (Wash, Cut, Store)

Washed and cut vegetables get eaten; a crisper drawer full of whole ones often doesn't. Spending 30–45 minutes after shopping makes weeknight cooking and snacking much easier.

Print Recipe Pin Recipe

Prep Time 45

Total Time 45

Servings: 1 servings

Ingredients Method Notes

Ingredients

carrots and celery cut into sticks
bell peppers sliced
broccoli and cauliflower cut into florets
cabbage and kale shredded or torn
onions diced, for cooking
salad greens washed and spun dry
clean kitchen towels or paper towels
airtight containers or reusable bags

Method

Wash the produce under cool running water just before you cut it. Scrub firm vegetables like carrots with a brush. Skip soap or commercial washes; water and friction are what food-safety agencies recommend.
Dry everything thoroughly. A salad spinner for greens and a towel for the rest. Leftover moisture is the main reason prepped vegetables turn slimy.
Cut sturdy vegetables first: carrot and celery sticks, pepper strips, broccoli and cauliflower florets, shredded cabbage.
Store carrot and celery sticks submerged in water in a covered jar to keep them crunchy (change the water every 2 days). Store the others in containers lined with a dry paper towel.
Dice onions for cooking and keep them in a well-sealed container (they're pungent).
Label containers with the prep date and put the ones you'll use first at the front of the fridge.

Notes

Typical fridge life once cut: carrots and celery 1–2 weeks in water; peppers, broccoli, cauliflower and cabbage 4–5 days; diced onion 5–7 days; washed greens 3–5 days with a towel. Trust your senses and discard anything slimy or off-smelling.
Leave whole until the day you use them: tomatoes (don't refrigerate whole), avocados, mushrooms, cucumbers, and herbs like basil.
Cut potatoes darken in the air. Keep them covered in water in the fridge and use within 24 hours.