First, here’s a list of all of the commonspiralized vegetables. Depending on where you live, there may be other indigenous vegetables and fruits that can also be spiralized (see following chart to check if your vegetable is “spiralizable”):
CommonSpiralizableVegetables
Following this alphabetical list is a complete, detailed description of each vegetable, including best practices for cooking and storing:
- Apple
- Beet
- Bell Pepper
- Broccoli
- Butternut Squash
- Cabbage
- Carrot
- Celeriac
- Chayote
- Cucumber
- Daikon Radish
- Jicama
- Kohlrabi
- Onion
- Parsnip
- Pear
- Plantain
- Radish, black
- Rutabaga
- Sweet Potato
- Taro Root
- Turnip
- White Potato
- Zucchini + Summer Squash
Now that you know the main players, use this chart anytime to determine if a vegetable can be spiralized or watch this video. The key guidelines?
- The vegetable cannot be hollow, seeded or have a tough core.
- The vegetable must be at least 1.5″ in diameter for best experience.
- The vegetable should be at least 2″ long for best experience.
- The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)
BEST PRACTICES:COOKING WITH SPIRALIZED VEGETABLES AND FRUITS
Apple
Preparation: Remove the stem.
Cook method:
- Saute in skillet, 5 minutes
- Roastin oven, 400 degrees, 10 minutes
- Serve raw
Storage:Seal in an airtight container, lasts up to 2days in the refrigerator (will brown.)
Best Blade for Spiralizing: BladeC
Best Dish to Make: Salads, Desserts, Slices
Click here for Apple Recipes!
Click here to learn how to spiralize an Apple!
Beet
Preparation: Peel and slice ends off flatly and evenly.
Cook method:
- Roast425 degrees, 5-10 minutes
- Saute, 5-7 minutes
- Serve raw
- Boil, 2-3 minutes
Storage:Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: BladeC
Best Dish to Make: Pasta, Noodles, Rice
Click here for BeetRecipes!
Click here to learn how to spiralize a Beet!
Bell Pepper
Preparation: Remove the stem. Or, you can slice carefully around the top of the bell pepper and remove the top. Then, bang out the seeds over a bowl, sink or garbage can. Then, spiralize, placing the widest part of the vegetable (usually the top) on the handle and the narrow part on the blade.
Cook method:
- Saute in skillet, 5-10 minutes depending on consistency preference
- Roastin oven, 450degrees, 20 minutes
- Boil for 3 minutes (will be soggy, don’t recommend)
- Serve raw
Storage:Seal in an airtight container, lasts up to 5days in the refrigerator.
Best Blade for Spiralizing: Blade A
Best Dish to Make: Salads, Noodle Bowls, Pastas
Click here for Bell Pepper Recipes!
Click here to learn how to spiralize a Bell Pepper!
Broccoli
Preparation: Slice off the florets, leaving just the stem. Cut ends off flatly and evenly.
Cook method:
- Roast, 2-3 minutes
- Bake at 425 degrees, 10 minutes
- Saute, 5-7minutes
Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: BladeC
Best Dish to Make: Pasta Salads, Pasta, Noodles
Click here for BroccoliRecipes!
Click here to learn how to spiralize Broccoli!
Butternut Squash
Preparation: Slice the bulbous end of the squash off. Slice the opposite end off flatly and evenly. Peel completely.
Cook method:
- Roastat 400 degrees, 8-10 minutes
- Saute, 5-7 minutes
- Do not boil
Storage:Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Pasta, Rice, Slices
Click here for Butternut SquashRecipes!
Click here to learn how to spiralize Butternut Squash!
Cabbage
Preparation: Remove any loose outer leaves.
Cook method: Treat shredded cabbage as you would (raw, steamed, sauteed, roasted, pickled.)
Storage: Lasts up to 1 week, can be frozen.
Best Blade for Spiralizing: Blade A
Best Dish to Make: Cabbage slaw.
Click here for CabbageRecipes!
Click here to learn how to spiralize Cabbage!
Carrot
Preparation: Peel and slice both ends off evenly and flatly.
Cook method:
- Roastat 425 degrees for 5-10 minutes
- Saute for 5-10 minutes
- Boil, 2-3 minutes
- Serve raw
Storage:Seal in an airtight container, lasts up to 1.5weeks in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Rice, Pasta, Noodles, Soups
Click here for CarrotRecipes!
Click here to learn how to spiralize Carrot!
Celeriac
Preparation: Peel completely and slice the ends off evenly and flatly.
Cook method:
- Roast at 425 degrees, 10 minutes
- Boil, 3-5 minutes
- Saute, 5-7 minutes
- Serve raw
Storage:Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C, B
Best Dish to Make: Pasta, Rice, Noodles, Soups
Click here for CeleriacRecipes!
Chayote
Preparation: None – peeling is optional.
Cook method:
- Saute, 2-3 minutes
- Boil, 2-3 minutes
- Serve raw
- Can be roasted in a casserole. Roasting zucchini alone causes the noodles to deflate and become less pasta-like.
Storage:Seal in an airtight container over paper towels or napkins, lasts up to 5 days in the refrigerator, shouldn’tbe frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make:Pasta, Rice, Noodles, Soups
Click here for ChayoteRecipes!
Click here to learn how to spiralize Chayote!
Cucumber
Preparation: None – peeling is optional.
Cook method: Serve raw.
Storage: Seal in an airtight container over paper towels or napkins, lasts up to 2days in the refrigerator, shouldn’tbe frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Salads, Noodles, Side Dishes, Soups
Click here for CucumberRecipes!
Click here to learn how to spiralize Cucumbers!
Daikon Radish
Preparation: Peel and slice the ends off evenly and flatly.
Cook method:
- Roast at 400 degrees for 7-10 minutes.
- Saute for 5 minutes
- Boil, 3-5 minutes
- Serve raw
Storage:Seal in an airtight container, lasts up to 10 days in the refrigerator, shouldn’tbe frozen.
Best Blade for Spiralizing: Blade A, B
Best Dish to Make: Pasta, Noodles, Rice, Soups
Click here for Daikon RadishRecipes!
Jicama
Preparation: Peel and slice ends off flatly and evenly.
Cook method:
- Serve raw
- Roastat 400, 10-20minutes
- Saute, 5 minutes
Storage:Seal in an airtight container, lasts up to 7days in the refrigerator, shouldn’tbe frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Side Dishes, Noodles, Salads, Soups
Click here for JicamaRecipes!
Click here to learn how to spiralize Jicama!
Kohlrabi
Preparation: Peel and slice ends off flatly and evenly.
Cook method:
- Roastat 400, 8-10 minutes
- Saute, 5-7 minutes
- Boil, 2-3 minutes
- Serve raw
Storage:Seal in an airtight container, lasts up to 5days in the refrigerator, canbe frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Pasta, Noodles, Salads, Soups, Rice
Click here for Apple Recipes!
Click here to learn how to spiralize Kohlrabi!
Onion
Preparation: Peel the outer skin off.
Cook method: Use as you would normally witha sliced onion.
Storage:Use as you would normally with a sliced onion.
Best Blade for Spiralizing: Blade Cto shred, Blade Afor noodles
Best Dish to Make: Salads, Garnishes
Click here for OnionRecipes!
Click here to learn how to spiralize Onion!
Parsnip
Preparation: Peel and slice off ends flatly and evenly.
Cook method:
- Saute, 5-7 minutes
- Roastat 425 degrees, 10-15 minutes
Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, canbe frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Soups, Noodles, Buns, Sides
Click here for ParsnipRecipes!
Pear
Preparation: Remove the stem.
Cook method:
- Serve raw
- Roastat 400, 10-15 minutes
Storage: Pears instantly brown in the refrigerator, so seal tightly in a Ziploc or airtight container (try to avoid letting much air in) and depending on how quickly they brown, they can last up to 5 days in the refrigerator.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Salads, Side Dishes, Desserts
Click here for PearRecipes!
Click here to learn how to spiralize Pears!
Plantain
Preparation: Peel and slice the ends off evenly and flatly.
Cook method:
- Saute, 5-7 minutes
- Roastat 450 degrees, 7-10 minutes
Storage:Seal in an airtight container, lasts up to 4days in the refrigerator, canbe frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Rice, Sides
Click here for PlantainRecipes!
Click here to learn how to spiralize Plantain!
Rutabaga
Preparation: Peel and slice ends off flatly and evenly.
Cook method:
- Roastat 425, 15-20minutes
- Saute, 10-15minutes
- Boil, 5-10minutes
Storage:Seal in an airtight container, lasts up to 7days in the refrigerator, canbe frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Rice, Sides, Pasta, Soups
Click here for RutabagaRecipes!
Sweet Potato
Preparation: Peeling is optional.
Cook method:
- Bake at 425, 10-12minutes
- Saute, 5-7minutes
Storage: Seal in a bowl covered with ice water,up to 2days, canbe frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Noodles, Sides, Salads, Rice, Bun, Chips/Fries
Click here for Sweet PotatoRecipes!
Click here to learn how to spiralize Sweet Potato!
Taro Root
Preparation: Peel completely and cut ends off evenly and flatly.
Cook method:
- Boil, 2-3 minutes
- Saute, 5-7 minutes
- Roastat 425 degrees, 15-20 minutes
Storage:Seal in an airtight container, lasts up to 3days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Noodles
Click here for Taro RootRecipes!
Turnip
Preparation: Peel completelyand cut ends off flatly and evenly.
Cook method:
- Roastat 425 degrees, 10-12 minutes
- Saute, 5-7 minutes
- Boil, 2-3 minutes
Storage:Seal in an airtight container, lasts up to 7daysin the refrigerator, canbe frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Noodles, Soups, Salads, Sides, Rice
Click here for TurnipRecipes!
White Potato
Preparation: Peeling is optional.
Cook method:
- Roastat 425 degrees, 10-15 minutes
- Boil, 3-5 minutes
- Saute, 5-7 minutes
Storage:Seal in a bowl covered with ice water,up to2days, canbe frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Sides, Salads, Pastas, Soups, Chips/Fries
Click here for White PotatoRecipes!
Zucchini and Summer Squash
Preparation: Peeling is optional, slice the ends off flatly and evenly.
Cook method:
- Serve raw
- Boil, 2-3 minutes
- Saute, 2-3 minutes
- Can be roasted in a casserole. Roasting zucchini alone causes the noodles to deflate and become less pasta-like.
Storage:Seal in an airtight container, lasts up to 5daysin the refrigerator, shouldn’tbe frozen.
Best Blade for Spiralizing: A, B, C
Best Dish to Make: Pasta, Noodles, Soups, Salads
Click here for Zucchini + Summer SquashRecipes!
Click here to learn how to spiralize Zucchini + Summer Squash!
