Spiral Vegetable Slicer: Turn Veggies into Noodles Fast

Sharp steel blades and a clear chamber

• Steel blades that cut clean

  Polished stainless steel spiral blades turn cucumber, zucchini, carrot and beet into even noodles and ribbons. The edges stay sharp through daily use, so a firm carrot curls as easily as a soft zucchini.

• See every noodle land

  The clear collection chamber catches the noodles as they drop. You watch the pile grow, stop when you have enough, and nothing scatters across the counter.

• A pronged disc that holds the vegetable

  The green cover disc has pronged tines that grip the top of the vegetable and keep it on the spike. Press it down, twist, and the vegetable stays steady from the first turn to the last noodle.

Four moves to a noodle bowl

1. 1
   Trim the ends

   Cut off both ends of the vegetable so it sits flat and the blade has a clean start.

2. 2
   Set it on the spike

   Push the vegetable onto the spike end of the slicer so it stands upright inside the chamber.

3. 3
   Press the cover disc

   Lower the green pronged disc onto the top of the vegetable and press down until the tines grip.

4. 4
   Twist over a bowl

   Turn the handle over a bowl until the noodles reach the end. For a week of dinners, spiral several vegetables in one session and store them in a sealed container with a paper towel.

What arrives in the box

• Spiral slicer body×1

  Glossy bright green handle with a clear collection chamber and stainless steel spiral blades.

• Green pronged cover disc×1

  Grips the top of the vegetable and keeps it on the spike while you twist.