DIY Salad Bars Are Taking Over TikTok—Here’s How to Set One Up in Your Fridge

Earlier this week, one of the EatingWell editors shared a video from TikTok creator Melanie Cade, aka @raisingcades10. In the video, Cade walked folks through how she preps and stocks the salad-bar refrigerator in her kitchen. She chopped heads of lettuce, broccoli and a roast turkey breast, showed off containers of air-fried Brussels sprouts and peeled hard-boiled eggs, and gave a tour of the refrigerated cabinets below that were brimming with ready-to-eat fruit, sandwich-making supplies, juice boxes and more. Cade says she stocks the salad bar once or twice a week so her family of 11 has easy access to fresh fruits and vegetables when they need a quick meal or snack.

“My mom said it’s fine if I go live at your house,” said one commenter. “I don’t want to be Designer Brands rich. I want to be salad bar refrigerator rich,” said another.

Anyone who’s worked in a restaurant will probably recognize her salad-bar refrigerator. It’s basically a line cook’s station that holds all of the cook’s mise en place, or the ingredients used to make each dish they’re responsible for on the menu. A line cook fills the top containers to the brim before their shift starts and typically keeps more of the prepped or whole ingredients in the refrigerator below so they can refill as needed. There’s a lid that covers everything, keeping all of the ingredients nice and cold while preventing debris from getting into anything.

So what Cade did is essentially set up a garde manger station in her kitchen (garde manger is the French term for the cold/salad station). Is it genius? Yeah, it is. But not everyone has the space and the financial wherewithal to invest in a salad-bar refrigerator (they’re more than $1,000).

Cade understands that we can’t all fulfill our Salad Bar Refrigerator dreams, so she included some photos of how she used to stock her regular refrigerator in a similar way. And that’s when I said, “That’s what I do, too.”

It all started a few years ago, when I read the story another EatingWell editor wrote after talking to author, chef and actor David Burtka. When we interview celebrities, we usually ask them, “What’s always in your fridge?” And Burtka’s answer was so different from the usual response of favorite condiments or beverages. He said, “A salad bar.”

Oh! What a good idea, I thought. My husband and I both like to eat salad for lunch, but the idea of making one that was interesting and satisfying in the middle of the workday seemed like a heavy lift. So I decided to try Burtka’s brilliant idea. We sat down and discussed the types of ingredients we wanted to have on hand for making salads. If I was going to spend precious time over the weekend on this project, I wanted to make sure we’d eat the fruits of my labor! Then I got to work. 

I was surprised to discover that it didn’t take as long as I anticipated to do the prep work (30 minutes to an hour, if I feel like being really creative). Eating a big salad most days helps us get the recommended five servings—or more accurately, 400 grams—of fruits and vegetables each day. Like Cade says about her family, I know all of us are more likely to reach for fruits and veggies for snacks and meals when they’re prepped and ready to eat—our 12-year-old has started using the ingredients to make a salad to bring to school for lunch or to eat over the weekend. 

I have to admit, I felt a teensy bit jealous watching Cade’s video. I wish had thought of it myself when we remodeled our kitchen a few years ago, but I’m not sure it would’ve ended up in the final plan. If you feel the same way, consider dedicating a little space in your fridge to your own DIY salad bar. I don’t think you’ll regret it.

5 Steps to Make a Salad Bar in the Fridge

Here are the five categories of items that I prep or buy each week to build out my salad bar to make eating more vegetables much, much easier.

1. It’s All About the Base

Any good salad starts with a base of leafy greens. I’m not the biggest fan of the mixed salad greens that most grocery stores stock (I find they go bad before I can get through them). But a few local farms sell mixes that I find last longer, so I have started buying those if I’m short on time. Otherwise, I buy two heads of lettuce, often red leaf and romaine, along with a head of radicchio for color and crunch, and wash and dry them at home. I separate the leaves rather than tear them into bite-size pieces, which I’ve found makes them last longer. And I just rip the radicchio into quarters. Then I put them all into a sealable bag along with a couple of paper towels to wick away any excess moisture. (I noticed Cade likes the paper-towel trick, too, adding a layer to the bottom of her chopped lettuce container as well as tucking them into jars of washed fruit.) Sometimes I’ll throw some kale leaves in there too, as we like it thinly sliced in our salads. Voilà—our salad base!

2. The Other Veggies

This category can vary a bit more week to week, but there are always two things I prep: shredded veggies and red cabbage. First, I get my food processor out and shred carrots, radishes and beets. This combo adds color to our salads, plus anti-inflammatory nutrients like beta carotene (carrots), betalains (beets) and isothiocyanate (radishes). Then I thinly slice a bowl of red cabbage, rich in anti-inflammatory phytochemicals called anthocyanins. Other veggies I like to prep include chopped broccoli, cauliflower and bell peppers, shaved Brussels sprouts and sliced onion (I even make pickled onions if I have time). I tend to keep cucumbers and tomatoes on hand, but we just cut them as we make our salads, as I find they stay fresher longer when whole and it only takes a minute or two to chop them.

3. Pack in Some Protein

Adding protein to our salads makes them more satisfying, so we’re less likely to be hangry by the time dinner comes around. If I’m poaching or grilling chicken or cooking ground meat for lettuce wraps or tacos, I make more so we can add those to our salads. I’m also a fan of the packages of smoked or seasoned tofu you can get at most grocery stores. If I have time, I will make my own—this Honey-Balsamic Roasted Tofu is a family favorite. Beans are also a go-to source of plant-based protein. I keep canned lentils, black beans and chickpeas on hand, as well as crunchy seasoned chickpeas (usually I buy them but have been known to make my own too). And don’t forget canned fish—sardines, salmon and tuna are all go-tos.

4. Extras, Extras

While croutons are an obvious choice, the sky’s the limit here. Sometimes I prep my salad for lunch the next day while I’m cleaning up after dinner, and when I do, I divert leftover bits I wouldn’t normally save (think: a slice or two of steak, a scoop of roasted cauliflower, a spoonful of rice) into my salad bowl. If I want something really bright and fresh, I’ll top a salad with diced avocado and segments of clementines or mandarins. Pomegranate arils, seeds and chopped nuts add crunch, as do fried onions (like the ones you sprinkle on top of green bean casserole) and crumbled pita chips. And don’t forget cheese, olives and pickled vegetables.

5. Dressed for Success

A good salad dressing not only adds more flavor to your bowl, but the fat in it helps your body absorb certain nutrients, like the lycopene in tomatoes and vitamin A in carrots. I like to have two salad dressing options on hand to keep things from getting monotonous. I almost always shake up a batch of Lemon-Garlic Vinaigrette, but a few other favorites include Maple-Mustard Vinaigrette, Green Goddess Dressing and Ginger-Soy Dressing. While I like to make my own to have more control over added sugar and sodium, I usually have at least one bottle of store-bought salad dressing in the fridge, notably Brianna’s Real French Vinaigrette.