A vegetable spiralizer ain’t your grandma’s potato peeler.
A spiralizer cuts virtually any veggie — carrots, cucumbers, tubers, zucchini — into long, thin, linguine-like ribbons in mere seconds. Zoodles ’em into noodles, you might say. And it does it in championship style.
With a spiralizer, it’s easy to go pasta-free and still live the linguine lifestyle. So it’s the perfect faux-pasta solution for paleo people, gluten-sensitive folks, and anyone who just wants to get their healthy veggies on. For vegans and vegetarians in particular, the food spiralizer is a must-have kitchen utensil, spinning out healthy, low-calorie, nutrient-rich strands of yum.
There are basically two types of veggie spiralizer: The space-saving, hand-held manual spiralizer and the larger, multi-blade hand-cranking spiralizer. No matter which you choose, prep time for your produce will be reduced to nearly no time at all.
Manual Spiral Slicer
Shaped like an hourglass, this easy-to-use julienne vegetable peeler offers two cutting sizes: one thin, one a little thicker. Just place raw, washed (peeled or not) vegetables into one of the openings, grip the grab bars with one hand, and turn the vegetable with the other hand. Simple. Out come thin julienned strips of vegetable, ready for salads, soups, pastas, stir-fries, and other creative dishes. It’s so quick and easy. This is super-simple, space-saving technology.
This primo vegetable peeler machine includes a hand crank. Easy to use? If you’ve ever successfully operated a hand-cranked pencil sharpener, you’ve got this. Clamp the vegetable into place, and turn the crank, spinning the veggie into ribbons.
This type of slicer typically comes with three blades:
Round Blade: Use this for spaghetti strands.
Small Flat Blade: Use for ribbons.
Larger Wide Blade: Use this for spiral strands.
Now for a few favorite recipes.
“This is the soup to fight colds! The perfect recipe when it’s been cold and rainy. Delicious, light, and hits the spot. Simple and full of flavour. It also solves any gluten issues because everyone in the family can eat it, meaning I don’t have to make two different pots of soup. The zoodles were fun…next time I’ll make zaccheroni.” — Buckwheat Queen
“I didn’t peel my zucchini prior to making zoodles and they were delicious with the marinara. A perfect summertime meal served with garlic bread. Equally good topped with Parmesan or mozzarella.” — bd.weld
“This is an excellent raw dish, and so easy! I’d never sliced veggies with the peeler before, and it works wonderfully (and it’s fast — bonus!). Great flavor and texture. An absolute keeper!” — Kym Cox Surridge
“Mix pesto and garbanzo beans into the zoodles for a satisfying, grain-free meal!” — Alli Shircliff