Spiralizer Beginner’s Guide


Spiralizers are fast becoming the latest must-have gadget for healthy eaters. A quick and simple method for cutting vegetables into delicious strips and ribbons, spiralized food is a far healthier alternative to spaghetti or noodles. Read on for the lowdown on all things spiral!

How to use

Most spiralizers work in a similar manner; simply attach raw vegetables or fruit to the teeth of the device and then turn the handle to push the food through the blade to create ribbons or noodles. Varying blade sizes offer different levels of thickness.

What food spiralizes best?

While the majority of vegetables and fruits are suitable for spiralizing, root vegetables are especially well suited due to their firm textures. The following are some of the most recommended foods to use with your spiralizer.

  • Courgette: Courgettes are perfect for creating vegetable noodles.
  • Carrot: Another great choice for noodles, carrots can also be used to add crunch to a salad.
  • Sweet potato: Thicker noodle blades can be used to make sweet potato curly fries.
  • Apple: A wonderful addition to any coleslaw.

Most spiralized vegetables can be eaten cooked or raw. It’s a good idea to gently boil or stir-fry spiralized food to prevent it from breaking up when cooking.

Kenwood Electric Spiralizer

The Kenwood Electric Spiralizer contains a 0.5L container, a flat blade (Pappardelle) Cutting Cone for thick ribbons, a spaghetti (Linguine) Cutting Cone for thin noodles, and a long lasting stainless steel blade suitable for use with all types of fruit and vegetable. The Kenwood Electric Spiralizer uses a 50W motor and is dishwasher safe.

Morphy Richards Spiralizer

The Morphy Richards Spiralizer contains 2 interchangeable stainless steel blades for thick and thin ribbon cutting, a compact storage solution with a power cord that can be stored inside, and a dedicated tamper plunge. The Morphy Richards Spiralizer is quick and simple to use and very easy to clean.


Recipe: Red’s Winter Vegetable and Red Lentil Soup


Serves 2-3



1 onion, ends trimmed

1 sweet potato, peeled, ends trimmed and halved widthways

1 carrot, peeled, ends trimmed and halved widthways

1 parsnip, peeled, ends trimmed and halved widthways

1 tbsp sunflower oil

1 red chilli, deseeded and chopped

1 tbsp ground cumin

50 g red lentils, rinsed in cold water and drained

750 ml hot gluten-free vegetable stock

salt and freshly ground black pepper

Greek yogurt

chopped fresh coriander



  1. Use a spiralizer with a 3mm spaghetti blade to spiralize all vegetables. Keep the onion separate.
  2. Heat the oil in a saucepan, add the spiralized onion and cook for 3-4 minutes until soft. Stir in the chilli and cumin and cook for 1 minute, then stir in the lentils.
  3. Add the stock and bring to the boil, reduce the heat, cover and simmer for 15 minutes. Stir occasionally until the lentils are tender. Add the remaining vegetables and simmer for 4-5 minutes.
  4. Serve in bowls and add a dollop of yoghurt and the coriander.


Recipe: BBC Good Food Spiralized Singapore Noodles


Serves 2



1 large mooli (daikon radish), 2 courgettes or 3 carrots

2 tsp coconut oil, or vegetable oil

thumb-sized piece ginger, chopped

1 fat red chilli, ½ finely chopped, ½ thinly sliced into rings

2fat garlic cloves, crushed

6 spring onion, finely sliced

1½ tbsp curry powder

2 tbsp soy sauce

1 tbsp teriyaki sauce

150g pack raw prawns, roughly chopped

100g cooked ham, shredded

2 large handfuls beansprouts

coriander, to serve

lime wedges, to serve



  1. Use a spiralizer with the larger blade to create noodles from the vegetables.
  2. Heat the oil in a wok. When hot add the ginger, chopped chilli, garlic and spring onions. Stir-fry for 1 min until softened. Add the curry powder, soy sauce, prawns, ham and teriyaki and cook for 2 mins until the prawns turn pink.
  3. Add the noodles and beansprouts, stir for 1 min and then serve with coriander, sliced chilli and lime wedges on the side.
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Posts from the Harvey Norman blog team.

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