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Oct 27, 2007 08:59 AM

Cheap "spiral" or "turning" slicer?

Any recommendations? There are vertical and horizontal ones by Joyce Chen and at Target.
They run $ 35-40. Are they any good? What are the pros and cons? Any other brand recommendations? Other devices for doing the vegetable ribbon cutting? Thanks.

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    1. The one I use is ancient, but it's made of cast iron and works horizontally. Something like this:

      1. I have the second one listed, "Target PLASTIC SPIRAL VEGETABLE SLICER, " except I paid $10 less for it two years ago and not from Target. I chose this one because it was supposed to be more sturdy than the spiral slicers and more versatile. If I made chips, appetizers, or raw food-type fare more often it may be worth it. The rubber feet don't take as much pressure as I'd like so it takes almost three hands to use with harder fruit and veggies. From a practical stance I'd say the green Vertical Spiral Slicer listed further down the page looks more practical, but for my limited needs I wouldn't spend $55 on one.

        I like to make no carb "spaghetti noodles" out of zucchini and the like, that was the primary reason I bought mine. May I ask why you're asking? Some slicers may be better for your purpose than others.

        4 Replies
        1. re: dishchrista

          thank you alan and christa!

          i love the thai dish som tum, which uses julienned green papaya. i want to make this using jicama. also, i want veggie "noodles" from carrots, and also zucchini. i would also like it to cut spiral potatoes.

          would an apple peeler work? is it the same thing? alan, is the blade on yours on the "side" of the veggie (like your link shows) or at the base of the veggie?

          1. re: alkapal

            For julienned food I'd recommend a mandoline. For noodles, the green one I recommended above. You identified the problem with mine in your question, alkapal. To use mine you place the veggie or fruit on it's side. The little spikes on the movable side are supposed to secure it to the slicer, but frankly they aren't sharp enough or long enough, so it requires manual pressure from both the handle side and to secure the slicer from the rear [two hands]. It's possible to awkwardly turn the handle at the same time, but imho it's a poor design, working against gravity. The green vertical one looks much like my slicer except it's solved the gravity problem. When I was in the decision making process I thought I could learn to julienne by hand but the 'noodle' feature would be next to impossible. It's nice to have thin uniform noodles, and there isn't anything else on the market I've found. Again, the other spiral slicers that have a container below with a spinning handle above didn't get good reviews by the food forum a few years ago as they break easily.

            1. re: dishchrista

              good info, dishchrista. thank you so much.

            2. re: alkapal

              The apple peeler probably wouldn't work for what you want. Each turn of the handle pushes the fruit 1/8" or so forward, removing a strip of peel and, making a spiral cut all the way to the core. To turn a vegetable into stirps, you'd have to remove the blade and run it through the peeler, then back up and do it again, and again, and again...

          2. Take a look at the benriner spiral slicer. Might be a little more expensive than the ones you were looking at, but it gets rave reviews.