What’s Cooking — Spiralize your Veggies!


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What's Cooking — Spiralize your Veggies!

Photo: Unsplash.com/sveninho

With up to 13 servings of vegetables recommended daily, eating the same vegetables, the same way every time can get awfully tiresome. I should know…as a primarily raw foodie, I go through my share of fruits and veggies. But recently, I’ve been wanting to update my go-to meal—the salad. That is where the spiralizer comes into play. A unique little kitchen gadget that shreds vegetables into curls. With a crank of your hand, boring chunks of raw veggies come out as perfectly proportionate vegetable spirals. Most spiralizers even have optional settings to alternate cut styles from corkscrew to angel hair pasta. So from potatoes (think curly fries) to zucchini (think spaghetti squash), you can make it all.

With spring around the corner and temperatures in my city reaching mid-80’s, I’m in the mood for something light and fresh—a raw cucumber and tomato basil salad. This is one of my favorite salads to make since it’s simple, inexpensive, and delicious. And now with the spiralizer, it’s been re-invented with a textural twist. Most of the ingredients are already in your pantry and the rest of the shopping list ingredients can be found at you local farmer’s market. But don’t just stop at 3 ingredients, embrace your creativity and add a few of your favorite salad toppings. Today, I added baby mung beans for crunch and diced avocado for creaminess. If you find the cucumbers to be too watery, you could substitute in squash or carrots instead.


Below is the recipe for my quick and tasty springtime recipe, raw cucumber and tomato basil salad. For a meal that you can put together in your home for 10 minutes or less, the resulting dish will taste restaurant quality. This recipe serves one, but can be multiplied for a large party. Best if eaten immediately.



  • 1 large organic cucumber, with peel
  • 1/4 carton of organic grape tomatoes, sliced
  • 2 leaves of fresh organic basil
  • 1 tbs of organic balsamic vinegar
  • 1 tbs of organic extra virgin olive oil
  • 1 clove of raw organic garlic, smashed
  • Sprinkle of salt
  • Sprinkle of freshly ground pepper
  • Ripe organic avocado (optional)
  • Organic sprouted mung beans (optional)
  • Squeeze of lemon juice (optional)
  • Directions:
    1. Wash and evenly cut the ends of the cucumbers before spiralizing. Place the veggie “pasta” into a bowl to dress with the sliced grape tomatoes and ribboned basil.
    2. Add the raw garlic, olive oil, balsamic vinegar and salt/pepper to taste and toss to ensure all of the pasta is evenly coated.
    3. Garnish as you wish!

    Tell Us! Have you caught unto the spiralizing craze? What spiralized variations of your favorite vegetables are you looking forward to eating?

    • Cucumber, Zucchini, Yellow Squash, Carrots, and Sweet Potatoes are all great options. However, depending on what kind of spiralizer you purchase, you may be limited by the spiralizer’s design. Also when shopping for produce to spiralize, avoid veggies that are too soft or have grown into unique shapes.

    • Chrissy

      I’ve been wanting to try a spiralizer! In your opinion, what are the best veggies to use? Are there any that I should avoid??

    • That’s how I felt! It’s a great little tool comparable to a veggie mandoline slicer.

    • Tamarad

      Great idea! I just checked out the Sprilizer – how have I not heard of this?? Thanks!