Fresh-cut vegetables, also known as minimally processed vegetables, are becoming more popular recently due to their ease of utilization, freshness, and potential health benefits. Their industrial processing involves several steps, including washing, sorting, cutting, packaging, cooling, storage, and distribution. Recent advances in fresh-cut vegetables have focused on improving the processing methods’ safety, quality, and sustainability. These emphasize to use alternative disinfectants, such as peroxyacetic acid and ozone, to reduce reliance on chlorine, develop novel packaging materials and technologies to extend shelf life, and reduce environmental impacts. Additionally, advancements in processing equipment, automation, and data analytics have increased efficiency, traceability, and quality control in fresh-cut vegetables’ processing. However, there are also challenges and limitations in the data related to recent advances, including gaps in knowledge regarding consumer safety and acceptability. Further research, collaboration among stakeholders, and regulatory guidelines are needed to fully evaluate the benefits and limitations of these advances in fresh-cut vegetables’ processing. Overall, recent advances in fresh-cut vegetables have contributed to improved safety, quality, and sustainability of these convenient and popular food products, with the potential for continued advancements in the future.