Vegetable Spiralizer: How to Use One (and What to Make)

A vegetable spiralizer turns firm vegetables into spirals, noodles and ribbons. Zucchini noodles are the best-known use, but a spiralizer also makes quick salads, garnishes and curly fries. This guide covers how to use a vegetable spiralizer, which vegetables work best and what to make with the results.

What a spiralizer does

A spiralizer cuts a vegetable into long, curly strands. Because the pieces are thin and even, they cook quickly and add texture to bowls and salads. The Götze Premium Vegetable Spiralizer is designed to turn suitable vegetables into spirals for salads, side dishes, garnishes and creative recipes, including zucchini noodles.

Which vegetables work best

Choose firm, straight vegetables of a medium thickness:

• Zucchini and cucumber: the classic choice for veggie noodles.
• Carrots: good for salads and slaws, especially thicker carrots.
• Sweet potatoes and potatoes: good for curly fries and baked nests.
• Beets and radishes: add color to bowls.

Very soft, very small or very curved vegetables are harder to spiralize.

How to use a vegetable spiralizer step by step

1. Read the instructions for your model, as the way you attach the vegetable and turn the handle differs between spiralizers.
2. Trim the ends of the vegetable so they are flat and it fits securely.
3. Peel it if the skin is tough. A good peeler is useful for carrots, beets and sweet potatoes. See how to choose a peeler.
4. Set it up on a stable surface and secure the vegetable.
5. Turn steadily and keep your fingers away from the blades.
6. Cut the long strands into shorter lengths with kitchen scissors or a knife if you prefer.

How to cook spiralized vegetables

Spiralized vegetables cook quickly. Zucchini noodles need only a minute or two in a hot pan, or can be served raw. Salt them lightly and let them drain on paper towels to reduce excess water. Sweet potato spirals can be baked on a tray until crisp at the edges.

What to make with spiralized vegetables

• Zucchini Noodles with Fresh Tomato Sauce, a light vegetarian dinner.
• Baked Curly Sweet Potato Fries, made with the Götze Premium Vegetable Spiralizer.
• Raw cucumber or carrot spirals for salads, with lemon, olive oil and herbs.

Spiralizer or julienne peeler?

A spiralizer makes long, curly strands quickly. A julienne peeler, like the Julienne Slicer in the Götze Peeler Set, makes thin, straight strips with less setup and is easy to store. Many cooks keep both: the peeler for everyday slaws, the spiralizer for noodle nights. Browse more options in our choppers & slicers collection, or read how to slice vegetables thin and even.

Common spiralizer problems and fixes

• Short, broken strands. The vegetable may be too soft or too thin. Choose firmer, thicker produce and trim the ends so it sits securely.
• A core that will not spiral. Many vegetables leave a small core in the center. Chop it up and use it in soup or stir-fry.
• Watery noodles. Zucchini holds a lot of water. Salt it, drain it, pat it dry and cook it briefly.
• Uneven spirals. If the vegetable is curved, trim it to make it straighter and align it carefully.

Sauce ideas for veggie noodles

Spiralized vegetables are mild, so they take on the flavor of whatever sauce you use. Try a fresh tomato sauce with basil, a lemon and olive oil dressing with garlic, or a peanut-lime sauce with chopped herbs. Because the noodles are delicate, toss them with the sauce at the last moment so they stay firm. For zucchini noodles in a sauce, see Zucchini Noodles with Fresh Tomato Sauce.

Cleaning and storing your spiralizer

Rinse it right after use, before the vegetable pulp dries. Clean around the blades carefully, with a brush if your model allows it, and follow the care instructions that come with the tool. Our tool care guide has general tips for keeping every tool in good condition. Store spiralized vegetables in an airtight container in the refrigerator and use them within a day or two for the best texture.

Easy ways to serve spiralized vegetables

Spiralized vegetables are flexible. Pile raw cucumber or carrot spirals into a bowl with chickpeas, herbs and a lemon dressing. Sauté zucchini noodles with garlic and olive oil as a quick side. Bake sweet potato spirals into crisp nests, or toss beet spirals into a salad with orange segments. The key is to cook them briefly, season them well and serve them right away.

Spiralizer FAQ

Can I make zucchini noodles with a spiralizer?

Yes. Zucchini noodles are one of the dishes the Götze Premium Vegetable Spiralizer is designed to help you make.

Do I need to peel vegetables before spiralizing?

Not always. Zucchini and cucumber skins are fine to leave on. Peel tougher skins, such as on beets or large sweet potatoes.

How do I keep zucchini noodles from getting watery?

Salt them lightly, let them drain, pat them dry and cook them briefly over high heat.