Spiralizers are the hot new trend in healthy cooking. They allow you to turn any reasonably firm fruit or vegetable into delicious noodles that are gluten-free, fat-free, and full of flavor. Check out our pro tips and unique recipes that will have you hitting the farmers market and feeling inspiralized.
Top 3 Spiralizers
Best Countertop Model: Paderno Spiralizer 4-Blade, $49.95 at Williams-Sonoma. The compact design and smooth action crank handle make this gadget a winner, and you won’t get a hand cramp making enough noodles to feed a crowd. Four unique blades allow you to take your spiralizing to the next level, and you can experiment with different textures in your recipes.
Best Handheld Model: OXO Handheld Spiralizer, $15 at Sur La Table. Even the most humble of kitchens has room for this small spiralizer, and OXO’s reputation for ergonomic and high-functioning kitchen tools is well-deserved. This spiralizer operates smoothly and has a safety shield to protect your hands from the razor-sharp blade.
Best Value Model: Briefton’s 5-Blade Spiralizer, $29.99 at Amazon. This reasonably priced tabletop spiralizer provides five different blades, so you can be as creative as you want to be with the shape of your veggie noodles.
Pro Tips to Get the Most out of Your Spiralizer
- Use a brush for cleaning the blades. A handheld scrubbing brush will make it much easier to dislodge bits of vegetable from the blades and protect you from slicing your fingers as you clean. For really stubborn bits, soak the blade for an hour or two to loosen any stuck-on vegetables.
- Pat vegetables dry. Make this a habit immediately after you spiralize, and you’ll never have to worry about a runny pasta sauce or drippy coleslaw again.
- Spiralize your vegetables in batches. Save time during the week by doing all your spiralizing tasks over the weekend. Zucchini, butternut squash, and cucumbers will all store well in the fridge; sweet potato noodles should be frozen instead.
- Keep apple spirals from browning. If you’re not going to use your apple spirals right away, make sure they don’t turn brown sitting out on the counter. Submerge them into a large bowl of cool water, then simply drain and pat dry when you’re ready to use them.
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| 4servings |
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| 4servings |
Ingredients
- Pickles Red Onions
- 3/4 cup Red Wine Vinegar
- 1/3 cup Champagne Vinegar
- 1/3 cup Water
- 1/3 cup Sugar
- 1 tsp Salt
- 2 Red Onions spiralized
- Black Pepper Vinaigrette
- 1/3 cup Red Wine Vinegar
- 2/3 cup Extra-Virgin Olive Oil
- 1 tbsp Sugar
- 1/2 tsp Fresh Ground Black Pepper
- 1/2 tsp Salt
- 1 Clove Garlic
- Salad
- 2 1/2 cups Grapes halved
- 2 cups Farro cooked
- 3 cups Arugula
- 1/4 cup Fresh Basil Leaves julienned
- 1/2 cup Cashews chopped
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Instructions
Pickled Onions
- Place the vinegars, water, sugar, and salt in a jar with a tight-fitting lid and shake until well combined.
- Add spiralized red onions.
- Refrigerate for 24 hours for best flavor.
Dressing
- Place the vinegar, olive oil, sugar, salt and pepper in a jar.
- Crush the garlic clove and add it to the jar.
- Shake to combine.
Salad
- Toss grapes and farro with half of the dressing.
- Add arugula, basil, cashews, and pickled red onions. Toss to combine. Let the salad marinate for 5 minutes before serving.
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| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 Butternut Squash
- 3 tbsp Coconut Oil divided
- 1 Yellow Onion chopped
- 2 Garlic Cloves minced
- 2 tsp Dried Rosemary crushed
- 1 cup Coconut Milk
- 1/2 cup Vegetable Broth or chicken broth
- 1/2 tsp Sea Salt
- 1 lb Shitake Mushrooms sliced
- 3 lbs Zucchini spiraled into fettuccine
- Fresh Ground Black Pepper to taste
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Instructions
- Preheat oven to 375 degrees.
- Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil, and place butternut squash cut side down on sheet.
- Roast for 30-45 minutes, until squash is tender and the inside can easily be pierced with a fork. Allow squash to cool, then scoop out the inside and discard the skin. Add the scooped portion to a blender.
- Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic, and sauté for 3-5 minutes, until onion is translucent.
- Add sautéed garlic and onions, rosemary, coconut milk, broth, and salt to blender with the scooped butternut squash. Blend until smooth.
- Add the remaining tablespoon of coconut oil to a large pan. Add mushrooms and sauté for about 2 minutes, until they are just starting to brown. Add the spiralized zucchini and cook for about 3 minutes, until zucchini is almost tender. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
- Garnish with fresh ground black pepper and serve hot.
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| Servings |
| 5servings |
| Servings |
| 5servings |
Ingredients
- 2 cups Green Cabbage shredded
- 2 cups Red Cabbage shredded
- 1 cup Carrots Shredded
- 1 Apple stemmed
- 2 tbsp Extra-Virgin Olive Oil
- 2 tbsp Golden Balsamic Vinegar
- 1 tsp Poppy Seeds
- 1 tsp Honey
- 1/4 tsp Salt
- Fresh Ground Black Pepper to taste
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Instructions
- In a medium bowl, whisk together the olive oil, vinegar, poppy seeds, honey, salt, and pepper.
- Spiralize the apple using the larger noodle blade of the spiralizer. Using scissors, cut the apple spirals into smaller 6- to 8-inch pieces. Transfer to a large bowl along with the cabbage and carrots.
- Pour dressing over slaw and stir to combine. Serve.
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| Servings |
| 2servings |
| Servings |
| 2servings |
Ingredients
- 2 tbsp Extra-Virgin Olive Oil
- 2 Sweet Italian Sausage Links decased & crumbled
- 1 Sweet Potato peeled & spiralized
- Salt & Pepper to taste
- 1 Garlic Clove minced
- 1/4 tsp Crushed Red Pepper Flakes
- 1/2 cup Beef Broth
- 2 tbsp Parsley chopped
- 6 Asparagus stalks
- Grated Parmesan Cheese to garnish
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Instructions
- Place a large skillet over medium heat; add olive oil and sausage. Cook until browned, about 5-7 minutes. Continue to crumble the sausage as it cooks.
- While the sausage is cooking, snap the bottoms off the asparagus and shave with a vegetable peeler, starting from the bottom of the asparagus tips all the way down to the end of the stalk. When done shaving, chop off the tips and set aside.
- When the sausage is done, add in the sweet potato noodles, garlic, red pepper flakes, salt and pepper. Toss to combine; add broth and parsley.
- Cook for 6-8 minutes, stirring occasionally, until sweet potato noodles are cooked through and softened. After 5 minutes, add in the shaved asparagus and tips. Toss to combine and let noodles finish cooking.
- Serve in bowls and garnish with freshly grated Parmesan cheese.
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