For superlative crunch, do what the pros do: Chill vegetables in an ice bath.

By Kay Chun
Updated May 23, 2017

For superlative crunch, do what the pros do: Chill vegetables in an ice bath.

Why Ice Vegetables?
There’s a reason the salads at very good restaurants are so crisp and fresh: The vegetables were soaked in an ice-water bath. Every kind of vegetable—paper-thin carrot slices, whole French breakfast radishes, even wilted greens—can get a zap of vitality from an icy dunk.

Advertisement