Spiralizing is a fun way to get your fill (and then some) of fresh produce. Certain vegetables — like zucchini and squash — get all the glory, but there are so many other veggies that are ideal for spiralizing. Some of them might even surprise you.
A Guideline for Choosing Vegetables to Spiralize
When it comes to spiralizing, certain vegetables work a lot better than others. The best vegetables for spiralizing have a hard to semi-firm texture — everything from tough winter squash and carrots to potatoes and cucumbers.
Soft veggies — like eggplant, or anything with a core or hollow center — don't quite work.
Try Spiralizing These 5 Vegetables
Spiralized vegetable noodles can hold their ground as an appetizer, salad, side, or main course.
Kohlrabi may look funny, but when eaten raw it has a refreshing flavor with a mild, peppery bite. Cut away the skin and start spiralizing this vegetable immediately. It's perfect for summer salads.
- Recipe: Kohlrabi and Carrot Slaw (with spiralized kohlrabi and carrots)
I'll happily eat beets every which way, although I especially love them as noodles. Combine beet noodles with kohlrabi or carrot noodles to make a salad, or let them stand on their own as a "pasta" dinner.
- Recipe: Pita Pockets with Crunchy Romaine, Roasted Beets, Chicken & Manchego Cheese (with raw spiralized beets)
- Recipe: Beet Noodles with Tomatoes, Feta and Bacon at Inspiralized
Once you've used the florets for something delicious, like pasta salad, put those stems to work. Let's face it: On their own, broccoli stems aren't the most exciting things to eat, but when turned into curly noodles, it's a totally different story.
Spiralized carrot noodles can be eaten raw or cooked. Try them in salads or as a topping for sandwiches and tacos.
→ Recipe: Carrot Tahini Salad
5. Sweet Potato
Sweet potatoes are great for spiralizing. Once the skin is peeled and the noodles are made, consider incorporating them into a stir-fry, curry, or tacos.
What are your favorite vegetables to spiralize?