Can I spiralize that vegetable?

Can I spiralize that vegetable? Inspiralized.com

Inspiralized- Can I spiralize that vegetable?

I get e-mails from those who are new to spiralizing all the time. I love it. I love that people are reaching out to me with their qualms, their questions and their excitement.

Sometime, I open an e-mail and it says, “I just made your [insert Inspiralized recipe here]- it was delicious!” and sometimes, the e-mail is a question, such as “How do you cook zucchini noodles?” or “Can I store spiralized veggies in advance?”

Easy to answer. Here and here, respectively.

But sometimes, I get a funky question, such as, “How do I spiralize a string bean?” or “How do I spiralize a cauliflower?” Then, I realized, I don’t have a post on … well, “Can I spiralize that?”

So today, I’ve made a handy guide that you can follow to see if a vegetable can be spiralized.

Can I spiralize that vegetable?

Take a string bean, for example. Start with the first question: Does it have a pit? No, so move forward. Is it at least 1.5″ in diameter? No. Unfortunately, it’s not spiralizable.

Furthermore, here is a list of all of the popularly-spiralized vegetables:

POPULAR SPIRALIZable VEGETABLES

  • Zucchini/summer squash
  • Cucumber
  • Carrot
  • Sweet potato, yam, other potato
  • Butternut squash
  • Beet
  • Jicama
  • Rutabaga
  • Celeriac
  • Kohlrabi
  • Parsnip
  • Turnip
  • Daikon radish, radishes
  • Pear
  • Apple
  • Plantain
  • Onion
  • Cabbage
  • Fennel
  • Yucca
  • Eggplant
  • Broccoli stem

What are your favorite vegetables to spiralize?

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28 comments

Anonymous says:
How do you manage cabbage with the spiralizer?
This will help: http://www.inspiralized.com/2014/02/21/how-to-spiralize-cabbage/
ashli says:
Wow, you've got this down to a science, LOL! Love the chart.
trish says:
i like the word spiralizable : )
Me too! Let's call up Webster's :)
Anonymous says:
I had a hard time with an apple. Please show me how you suggest to spiralize an apple.
Go to my Videos page (www.inspiralized.com/video) or go straight to www.vimeo.com/inspiralized for all of my cooking videos! There's one for an apple!
What a helpful little flowchart! I can't wait to get a spiralizer soon, there are just so many things to do with it.
Kelsey says:
You should put a link next to each spirizable vegetable with instructions on how to spiralize it. Only if you have it of course. :)
giannanicole22 says:
This chart convinced me to click on over and purchase a spiralizer. I cannot believe I took this long. So much better than julienning my veggies! now I can really put your recipes to good use!
Sandra says:
Broccoli stem!?!? This is a recipe (and video) I'm looking forward to!
Teresa Donner says:
I have a Spiralizer already, and have had it for a while now my husband and I are doing Weight Watchers this is a big help because you use all these delish veggies and Weight Watchers is big on Power Foods!!!
Teresa - I'm happy to hear that! Thanks for the comment!
Olivia says:
Thank you so much for sharing ;-) It is very useful for me since I am new to spiralling.
I'm so glad you found it helpful!
Patti says:
Yours has to be the most informative site out of all. Wish I had looked to you first.
laurie woznicki says:
i tried so hard to spiralize a sweet potato, but it almost broke my hand trying to squeeze the potato towards the blades. I gave up. Any suggestions? My spiralizer is fairly new, so I dont think my blades are dull
Laurie - where did you purchase your spiralizer?
Amber says:
Were you trying to use the entire sweet potato at once? It usually works best if you use a piece 4 inches or shorter, especially with hard vegetables
sandra says:
Great information!
Claudine says:
Amazing website! Thank you so much. I am new to the spiralling world and I am fascinated! I tried last night for the first time with a sweet potato and almost broke the thing and cut my hand. Do I have to cook the potato before? I bought a really good one at William Sonoma! Thanks for the help, Claudine
Amber says:
Do it raw, although you may have to cut the sweet potato into two pieces. If it's really long, the vegetable has a tendency to break. I usually have to cut them into 4 inch pieces or shorter. Also, with some of the harder vegetables, I find it easiest to apply my thumb to the part to push it in with the rest of my hand either pushing from the back or squeezing it together toward the front. Hope this helps
Bex says:
Chayote has a pit, but it's spiralizable, right?

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