What vegetables can you spiralize? It is the first question that comes up when tip toeing into spiralizing territory. The two classics are zucchini and cucumber but those are just two of the many options out there.
You'll be surprised to know that all sorts of vegetables can be spiralized, including root veggies and cruciferous varieties. Below is an easy guide to seven vegetables that can be spiralized and turned into colorful noodles you can use in countless low-carb, Paleo, vegetarian and gluten-free recipes:
Spiraled zucchini has been around for a while. It's mild flavor makes it a great substitute for pasta and it combines nicely with meats, seafood and spice.
Keep the skin on cucumbers so they will look extra pretty when you pass them through the spiralizer. Remember that cucumbers will get watery when combined with salt so they should be consumed promptly.
The long slender shape of carrots makes them an ideal vegetable to spiralize. Their sweetness is a pleasant contrast to sharp flavors like ginger and scallions.
Whether you opt for traditional red, yellow or orange beets, this hearty root vegetable perks up any dish. Citrus-based vinaigrettes play off the earthiness of beets but they are also tasty paired with cheese.
Sweet potato noodles may be consumed raw and are a gorgeous addition to a salad. They are also delicious when lightly sautéed with olive oil and garlic.
The pungency of daikon radish plays off stronger flavors like soy sauce, ginger and creamy peanut sauces. A simple but tasty idea: enjoy spiralized daikon with a squeeze of lemon and a touch of Himalayan salt.
Did you know you could spiralize broccoli? It may not have been the first vegetable that popped into your head but broccoli stalks are loaded with fiber and have a pleasant crunch when raw. Save the florets and use them as a garnish for your tasty dish.
Wondering what else to do with spiralized veggies? Take a look at these awesome recipe ideas from Shape magazine:
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look