First, here’s a list of all of the common spiralized 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”):
Common Spiralizable Vegetables
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
- Roast in oven, 400 degrees, 10 minutes
- Serve raw
Storage: Seal in an airtight container, lasts up to 2 days in the refrigerator (will brown.)
Best Blade for Spiralizing: Blade C
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:
- Roast 425 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: Blade C
Best Dish to Make: Pasta, Noodles, Rice
Click here for Beet Recipes!
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
- Roast in oven, 450 degrees, 20 minutes
- Boil for 3 minutes (will be soggy, don’t recommend)
- Serve raw
Storage: Seal in an airtight container, lasts up to 5 days 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, 5-7 minutes
Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta Salads, Pasta, Noodles
Click here for Broccoli Recipes!
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:
- Roast at 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 Squash Recipes!
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 Cabbage Recipes!
Click here to learn how to spiralize Cabbage!
Carrot
Preparation: Peel and slice both ends off evenly and flatly.
Cook method:
- Roast at 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 1.5 weeks in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Rice, Pasta, Noodles, Soups
Click here for Carrot Recipes!
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 Celeriac Recipes!
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’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Rice, Noodles, Soups
Click here for Chayote Recipes!
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 2 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Salads, Noodles, Side Dishes, Soups
Click here for Cucumber Recipes!
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’t be frozen.
Best Blade for Spiralizing: Blade A, B
Best Dish to Make: Pasta, Noodles, Rice, Soups
Click here for Daikon Radish Recipes!
Jicama
Preparation: Peel and slice ends off flatly and evenly.
Cook method:
- Serve raw
- Roast at 400, 10-20 minutes
- Saute, 5 minutes
Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Side Dishes, Noodles, Salads, Soups
Click here for Jicama Recipes!
Click here to learn how to spiralize Jicama!
Kohlrabi
Preparation: Peel and slice ends off flatly and evenly.
Cook method:
- Roast at 400, 8-10 minutes
- Saute, 5-7 minutes
- Boil, 2-3 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 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 with a sliced onion.
Storage: Use as you would normally with a sliced onion.
Best Blade for Spiralizing: Blade C to shred, Blade A for noodles
Best Dish to Make: Salads, Garnishes
Click here to learn how to spiralize Onion!
Parsnip
Preparation: Peel and slice off ends flatly and evenly.
Cook method:
- Saute, 5-7 minutes
- Roast at 425 degrees, 10-15 minutes
Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Soups, Noodles, Buns, Sides
Click here for Parsnip Recipes!
Pear
Preparation: Remove the stem.
Cook method:
- Serve raw
- Roast at 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 Pear Recipes!
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
- Roast at 450 degrees, 7-10 minutes
Storage: Seal in an airtight container, lasts up to 4 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Rice, Sides
Click here for Plantain Recipes!
Click here to learn how to spiralize Plantain!
Rutabaga
Preparation: Peel and slice ends off flatly and evenly.
Cook method:
- Roast at 425, 15-20 minutes
- Saute, 10-15 minutes
- Boil, 5-10 minutes
Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Rice, Sides, Pasta, Soups
Click here for Rutabaga Recipes!
Sweet Potato
Preparation: Peeling is optional.
Cook method:
- Bake at 425, 10-12 minutes
- Saute, 5-7 minutes
Storage: Seal in a bowl covered with ice water, up to 2 days, can be 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 Potato Recipes!
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
- Roast at 425 degrees, 15-20 minutes
Storage: Seal in an airtight container, lasts up to 3 days 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 Root Recipes!
Turnip
Preparation: Peel completely and cut ends off flatly and evenly.
Cook method:
- Roast at 425 degrees, 10-12 minutes
- Saute, 5-7 minutes
- Boil, 2-3 minutes
Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Noodles, Soups, Salads, Sides, Rice
Click here for Turnip Recipes!
White Potato
Preparation: Peeling is optional.
Cook method:
- Roast at 425 degrees, 10-15 minutes
- Boil, 3-5 minutes
- Saute, 5-7 minutes
Storage: Seal in a bowl covered with ice water, up to 2 days, can be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Sides, Salads, Pastas, Soups, Chips/Fries
Click here for White Potato Recipes!
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 5 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: A, B, C
Best Dish to Make: Pasta, Noodles, Soups, Salads
Click here for Zucchini + Summer Squash Recipes!
Click here to learn how to spiralize Zucchini + Summer Squash!
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