A Cool Trick for Prettier Vegetables

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.

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:

Don't want a recipe? Then freestyle your own:

What’s your best tip for ensuring a crunchy salad? Share below!