Spiral Slicer Recipes

Browse through some of the best spiral slicer recipes online!

Looking for a quick, easy, and ultra fresh idea for dinner tonight? Try this gorgeous zucchini pasta by Stefania D'Alessandro of La Tortoise. A mouthwatering pesto made with wild garlic leaves, fresh lemon, cashew nuts, pine nuts and ripe avocado combines with freshly spiroolied zucchini to create a heathy dinner you can prepare in a few minutes time. Enjoy!

Try your hand at zucchini noodles and say goodbye to wheat-based pasta for good! You will love the taste and texture achieved with this delicious and satisfying recipe for a raw and gluten-free creamy basil alfredo by Jodi Burke.

Quick and beyond easy, you'll be able to throw this dish together in about 5 minutes tops. Spiralized zucchini noodles combine with a creamy, smokey and tangy chipotle lime avocado sauce with only 5 simple ingredients (excluding water and salt). Serve it with a big leafy green salad tonight and eat FRESH!

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Zucchini noodles, cherry tomatoes, and fresh scallion are smothered in a creamy walnut butter sauce made with carrots, lemon, and dill. A completely simple savory recipe that will surely hit the spot any day of t he week. Recipe by Amy Lyons of Fragrant Vanilla Cake!

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Have a vegetable party with this fun and citrusy fiesta carrot salad by Amy Lyons of Fragrant Vanilla Cake! Spiralized rainbow carrots, cherry tomatoes, scallions, and avocado combine with a fresh dressing of lime, lemon, olive oil, and spicy chili and chipotle. YUM!

An absolutely perfect raw alternative to a plate of traditional pasta marinara when those cravings hit and nothing but Italian will do. This ultra healthy recipe by Rachael Campbell utilizes one of our must have raw kitchen tools: a spiral slicer. To achieve that perfect delicate angel hair pasta effect Rachael uses a slicer such as this, but you can also make a thicker spaghetti-style noodle with something like this. For a warm dish simply place your finished pasta in the dehydrator or on a low setting in the oven for a bit, the noodles will soften and the flavors will become even more concentrated. Delicious!

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A truly tasty raw pasta dish from Rachel Campbell's amazing Revolutionary Raw Recipes ebook! Raw pasta salad made from thinly spiralized carrot and beet served with a spicy pine nut and pistachio pesto. Absolutely delicious, and so healthy you can enjoy a large plateful without feeling anything but pure joy. Juicy and full of fiber, the noodles are of course 100% gluten-free and are full of phytonutrients and fiber. The sauce is rich in healthy fats to nourish the body and also help you feel satisfied. Enjoy!

Fresh zucchini noodles topped with a creamy cauliflower and cashew-based alfredo sauce spiked with a touch of miso, garlic, coconut nectar, nutritional yeast and spices of pepper, paprika and coriander. The cauliflower adds body to the sauce and cuts down on the amount of cashews needed to create that divinely creamy texture. Enjoy!

A great alternative to the tradition raw zucchini noodle, this pasta dish by Friska Wirya of Fresh by Friska utilizes chinese radish instead! Chinese radish, also known as daikon, is juicier and milder with less of a bite than the red radishes typically found in salads. The tender radish noodles are combined with a delicious lemoney garlic tahini sauce made fresh right in your blender or food processor.  Garnish with freshly chopped parsley leaf. Enjoy!

 

Tender noodles of spiralized parsnip combine with thinly sliced crimini mushrooms, onion, and fresh sage adorned with a walnut butter and parsnip-based alfredo sauce. The sauce includes elements of white miso, fresh garlic, nutritional yeast and hearty Italian herbs, and is actually quite low in fat despite its creamy consistency. A delectable entree by Amy Lyons of Fragrant Vanilla Cake!

A beautiful winter salad by Amy Lyons of Fragrant Vanilla Cake rich in phytonutrients and beta carotene from sweet persimmons and yams. You will love the sweet and tangy dressing made with juicy persimmons, red bells, and fresh lime juice seasoned with a hint of chili. Top your salad creation with a handful of dehydrated, coconut oil-infused crispy yams (recipe also included!). Enjoy!

This is THE meal to make if you're craving something tasty but don't have the energy or time for anything elaborate. This raw pasta dish by Summer Sanders of Radiantly Raw Lifestyles is so fresh, delicious, and satisfying and as a bonus has minimal cleanup involved! Triple win. The sauce is open to your own interpretation and can be made with added ingredients such as bell pepper, shallots, or basil. Top with a few extra pine nuts and dig in!

Love raw pasta and looking for another variation to the usual zucchini noodle? Then try celeriac! Celeriac, also known as celery root, is an amazing, mildly flavored, slightly starchy yet tender root vegetable that holds up amazingly well in raw pasta dishes like this delicious one by Chris Anca of Tales of a Kitchen. Its pleasant flavor is reminiscent of both celery and parsley, with a subtle sweetness. It is a great source of Vitamin K, Vitamin C, and minerals such as phosphorus, iron, copper, calcium and magnesium.

This recipe combines spiralized celeriac with a sweet and tangy, mustardy apple based sauce. It is light, full of flavor, seasonally appropriate and SO tasty! Top with a sprinkling of raw pumpkin seeds and enjoy!

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Crunchy carrot noodles by Chris Anca of Tales of a Kitchen dressed with an ultra creamy, zesty, tahini-based garlic sauce made with fresh lemon, tamari, grated ginger and garlic. Make sure you have a jar of Dastony's raw tahini handy in the cupboard, you'll be able to create delicious sauces and dressings like this one quickly and easily that way. This noodle dish tastes great topped with chopped parsley or cilantro, sesame seeds, pine nuts, hemp nuts, walnuts or anything else you fancy!

A deliciously creamy, oil-free, vegan Thai sauce made from avocado, tomato, jalapeno, onion, lime, ginger and cilantro dresses ribbons of fresh zucchini, shredded lettuce, crunchy veggies and cubes of juicy jicama. You will love this ultra fresh, flavorful, RAW Thai pasta dish by Priscilla Soler of Gastrawnomica! Serve it for dinner or lunch today, you will be happy that you did!

For this recipe by Emily Von Euw of This Rawsome Vegan Life it's all about the creamy garlic infused cashew butter sauce - it's absolutely delicious and surpasses any dairy based version! You can use the vegetables of your fancy for this particular recipe. Zucchini works, as does parsnip, sweet potato or carrot like in the photograph. For this recipe you'll need one of our most beloved kitchen appliances: the spirooli spiral slicer. Enjoy!

Savory raw gourmet at its finest! A very special meal created by Emily Von Euw of This Rawsome Vegan Life for an ultra flavor-rich marinated zucchini pasta dish topped with herb-filled tomato marinara sauce, olive oil infused dried cherry tomatoes and garlicy portobello mushroom meat(less) balls. An explosion of flavor with each delicious bite!

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Hemp is such a divinely nourishing food and is something we all can benefit from eating more of. The ratio of omega 6 to omega 3 fats is perfectly balanced in hemp seeds - whereas many nuts and seeds are omega 6 and 9 dominant. Omega 3's in particular are vital for the flexibility of our cell membranes - specifically in our brains. A flexible cell wall means all of those delicious nutrients can move to areas of the cell where they are needed, and waste can be transported away.

This recipe by Cali England is an awesome way to incorporate hemp into your diet! The pesto is bursting with flavor and is very easy to whip up. The pasta noodles are a simple combination of kelp and julienned zucchini. Add the pesto to your noodles and let things marinate together for at least a few hours before you dig and an enjoy!

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A zesty, garlicy tomato sauce made with sun dried tomatoes, fresh herbs, and cold pressed olive oil atop a bed of spiralized zucchini. The addition of 1 date gives it the perfect hint of sweetness while the cashews add a slightly creamy element. Rich in water and nutrients and absolutely free of all gluten, this recipe will never leave you weighed down.

Amy from Fragrant Vanilla Cake says "It turned out delicious, and to make it even more so, I topped it off with a bit of pistachio crumble for crunch.  It was lots of green, but that is what I need right now as I dream about spring!"

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