Wilty greens in a stir-fry are delicious. Wilty greens in a salad? Not so much. Whether it’s a hearty slaw or light spring mix, this time of year I really crave that snap and crunch of fresh-as-can-be vegetables. And now I’ve found a way to guarantee my shaved salads will stay crisp.
In Saladish, New York–based chef Ilene Rosen’s recently released cookbook, she reveals a super-smart trick for turning vegetables into a feast for the eyes (as well as the stomach).
When shaving carrots, beets, kohlrabi, asparagus, or scallions lengthwise, place the curled pieces into a bowl of ice water. They’ll keep curly and crisp until ready to serve.
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It seems simple, but so are shaved salads—you want to get the details just right. If you’re curious to try out a vegetable ice bath, here are 7 salads perfect for the occasion: