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Spiral veggies anyone?

I'm posting this query here, because queries on other boards haven't been answered. I figure that if anyone uses one of these, they would be posting here. I have become intrigued. I sort of like the Gefu unit that you crank, but I wonder how hard it would be to use. Anyone have one of these spiral cutters, and if so, do you use it for your low or reduced carb, or gluten free diet?

Thanks in advance.

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  1. I just purchased a Benriner turning slicer. I tried to use it once thus far and it made a big mess. Probably "operator error" ....there appears to be a learning curve. It just hollowed out a zucchini and turned it to mush. I should get plenty of practice this summer, when I will have a ton of zuc's to use up :)

    Youtube has a few videos on different slicers.

    4 Replies
    1. re: sedimental

      Right, I watched a few this morning. I liked the looks of the Joyce Chen and the Gefu. (Not the pencil sharpener Gefu, the other one.)

      The big ones just look to be too big and awkward to set up and store for a one-use gizmo.

      Where did you find the Benriner?

      1. re: sedimental

        It might work better on harder vegetables, like potato, beet, daikon. Zucchini is pretty soft.

        1. re: babette feasts

          Yes, but it is supposed to work on all of them. I bought it specifically because it was supposed to be good with zucchini.

      2. I have pondered buying one because I like to make zucchini noodles.

        1. I've have the Joyce Chen Saladacco for years now, mostly just make angel-hair style ribbons from zucchini at this point (I just use a peeler by hand for fettucine-style noodles). It's been a workhorse and I love it. Also worked well on daikon radish and fatter carrots for salads/pickling.

          Any of these devices have a learning curve, as sedimental said. Plan to wreck a few veggies the first couple of sessions and use them in pureed soup. :)

          1. I have very little storage space of any kind and a low tolerance for single function gizmos.
            That said i use my oxo mandoline all the time- it comes with several blades, one of which makes a long julienne, although i use the regular blade on a thin setting to make thin flat zucchini noodles. Also great with carrots, cabbage, beets, apples, fennel, onions etc etc.
            I bought a metal mesh glove thingy to preserve my fingers, best buy ever, all mandolines have a veggie holder/grabber that isn't effective when you get to the last 1/3 of the veggie.

            I use my regular veggie peeler when i'm making a smaller quantity.

            1 Reply
            1. re: Ttrockwood

              Metal mesh glove is a MUST with a mandoline!

            2. I have a Benriner. It's fun, sometimes the spirals are so long they need to be chopped a bit for less messy eating.

              Pros: Easy to get the hang of. Works great. Easy to clean.

              Cons: Legs could be a little sturdier. Softer veg a bit more challenging, sometimes need repositioning.

              1. This is the one I own:

                I use the flat blade for zucchini and this pic is what my noodles look like. Fun and satisfying way to eat veggies/low carb.

                8 Replies
                1. re: sherrib

                  It looks like a Benriner, but brand is not designated on the Sur la Table site. How big is this? How do you store it?

                  1. re: sueatmo

                    Yes, it's a Benriner and it's made in Japan.

                    Standing with nothing in it, it's 10 inches high. It goes up to 13 1/2 inches max (I generally cut zucchini in half before spiralizing.)

                    I store it on its side inside of a rectangular cake pan. It's 4 inches wide and 5 1/2 inches deep.

                  2. re: sherrib

                    Yum, this looks really good. Recipe please?? :)

                    1. re: lynnlato

                      Thank you, super easy! I had some leftover Korean red chili powder (I had made some kimchi and liked the flavor and color of the spice.) I heated a bit of olive oil in a fry pan and added some of the chili powder. Added in the sliced zucchini and sautéed it lightly. It doesn't take too long to cook at all. A few minutes and it's done.

                      1. re: sherrib

                        Nice! I've been craving that photo all day today. Ha! Thank you.

                    2. re: sherrib

                      FYI, they have this slicer on Amazon for almost half the price as on Sur La Table. and $37 and free shipping for Amazon Prime members.


                    3. I've been using this for zucchini spagetti lately: http://www.amazon.com/Kuhn-Rikon-Juli... Not spiral, but I love that I can twirl the sauteed noodles. They're great with a shrimp and chorizo sauce I've beem making lately, or marinara or pesto, or oil and parmesan...

                      7 Replies
                      1. re: mcf

                        Interesting. Thanks for sharing.

                        1. re: mcf

                          I might spring for this! If it doesn't suit, I haven't invested much and can move to another gizmo.

                          1. re: sueatmo

                            It works, have only used it on the firm part of the zucchini so far. Warning, it takes tons of zucchini to make anything appreciable once you saute it. Three modest medium ones barely made a side dish for two of us. It goes fast, though, I bought that one after reading about it on here, then checking reviews. So much easier and safer than my mandoline.

                          2. re: mcf

                            that sounds good! do you have a link to the shrimp & chorizo sauce recipe?

                            i use this, mostly for zucchini. i gotta experiment more.


                            1. re: dinaofdoom

                              sure, it's right on chow.com: http://www.chow.com/recipes/10186-pas...

                              I buy bulk chorizo at Whole Foods and make little individually wrapped portions to store in a freezer bag for use with seafood.

                              1. re: mcf

                                thanks! will have to find the chorizo, as it's usually the crumbly mexican style here.

                            2. re: mcf

                              I love Kuhn-Rikon gadgets. So well designed and made.

                            3. I have the Japanese Benriner gathering dust on a pantry shelf. I originally bought it to make garnish when I was doing catering. I found it fairly easy to use. The Gefu I don't know about.

                              1. I also use the Paderno. It has been exceptionally sturdy and works as advertised.


                                This is a great blog to learn "spiralizing".


                                It is called inspiralized and the blogger, Ali, is actually writing a cookbook. Tons of recipes, not all vegetarian (lots of variations if you are vegetarian), frequently posts new recipes.

                                I, too, have looked for posts about spiralizing on CH with no luck. It is a great tool. I love sprialized zucchini and so does my family! I've also spiralized beets, sweet potatoes, and apples for salads or lunches. So many options.

                                4 Replies
                                1. re: pagesinthesun

                                  Thanks for this info. I'll add her blog to my Feedly. She uses the Paderno. I almost think that this is too much of a commitment, in terms of learning and storage space, although I have ample storage space. I do tend to dither awhile before making a purchase. Thanks again for the good info.

                                  1. re: sueatmo

                                    I live in 1000 sq ft with a hubby and daughter. I have little storage. It took me about 7 months to use it, but now I'm hooked. For me, it's been worth it! Here's my first attempt.

                                      1. re: pagesinthesun

                                        Those look exactly like my Kuhn Rikon noodles and it takes up no space. I rarely use my mandoline, only in fall and winter when making gratin with rutabaga or turnips. But now that I have a processor, I'm planning to ditch the mandoline and filleter's glove.

                                  2. I thought i would post an update. I am still interested in buying a spiralizer, but I have discovered that my Food Processor, fitted with a grater disc, will make "noodles" from zucchini or carrots if I feed them horizontally into the feeder tube. It is a wonderful discovery, and I've used it several times in the last couple of weeks. I think I might use zucchini noodles to mimic pasta noodles in something. The veggie noodles are so much nicer than grated veggies for salads and stir fries.

                                    I am holding off on buying a new gizmo until I find out how far I can push the FP grater.

                                    1 Reply
                                    1. re: sueatmo

                                      Sounds like you've got it covered. :)

                                      We use zucchini "fettucine" or "angel hair" for marinara and garlic/olive oil sauces, more often than I make actual spaghetti. We like the noodles raw, just very gently warmed in the micro or in the sauce, gives it al dente texture. I know some folks like the zucchini more cooked.