Steps to Spiralize Veggies
- Wash and dry your vegetables. Make sure they’re dry so you have a good grip.
- Set up a cutting board to spiralize over and have a bowl to place cut veggies into. You might need to clear the board halfway through to make room to cut more.
- Use a spiralizer, serrated peeler or mandoline to cut your veggies. Always cut lengthwise, and keep constant pressure so that you can get a full, even cut.
Tips for Spiralizing Veggies
- Use spiralized veggies as an addition to, or substitution for, noodles.
- Great veggies (and fruits) to spiralize: carrots, squash, cucumber, beets, kohlrabi, broccoli stems, sweet potatoes, celeriac, apples.
- Spiralizing might take a little time, but the thin veggies cook extra quickly. Be sure not to overcook—check to see if it’s done as soon as you think it might be.
- Kids love the shape—it adds interest and can get picky eaters to eat their veggies.
Now you have veggies cut into a fun, noodle-sized shape for eating raw or adding to your favorite recipe! Try some out in a slaw tossed with your favorite dressing.