Vegetable Noodles: The Possibilities are Endless

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Veggie Noodle



This little gadget I am about to tell you about was a TOTAL impulse buy.  Ever have one of those?  I saw it on-line and just bought it.  It looked so cool. It’s called a veggie spiral cutter It is used to cut raw fruits and vegetables into spiral noodles.  It showed up in less than a week, and promptly was shoved on top of the fridge where it has been for the past month and a half.  Yesterday I got inspired to take it out of the box and….. WOW!!! This thing really does what it says it does.  Vegetable Noodles: the possibilities are endless.

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 This is what I made the vegetable noodles with:


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So I have to say that the instructions that came with my new veggie spiral cutter were minimal.  I am a visual learner, and the small print with basic instructions just wasn’t enough for me.  Thank goodness for GOOGLE.  I was able to watch a simple You Tube video and learned quickly how to use this thing.


Here are some tips to get started:

  • Be sure to pick the freshest produce that you can find.  Limp, soft veggies will not work on this spiral cutter.
  • Try to find veggies with a thick diameter.  Thin veggies are difficult to cut.
  • The straighter the better.  Stay away from crook necked squash and oddly shaped veggies.  This slicer likes them straight.
  • Some veggies are best lightly steamed.  I find that it improves the flavor and makes them more digestible.  Too much RAW food can be hard on the digestion and the gut.
  • Before you get started, be sure that the spiral cutter is securely attached to your counter top (with the suction cups on the bottom) as you will need a little bit of traction to spiral cut your foods.  I was surprised how tightly the suction cups held on to my kitchen counter.
  • And oh, yeah!!!  Be creative.  You can make veggie noodles with just about anything with this spiral cutter.


Vegetable Noodles (Make Noodles Out of Everything) ~


What I’ve made so far:

Zucchinis: These noodles turned out great.  I wasn’t crazy about the raw zucchini flavor so I place them in a colander in the sink and poured boiling water over them.  I rinsed them with cold water and drained them well.  I tossed them with a simple sesame ginger sauce (recipe below.)  They were reminiscent of  a seaweed salad I get at the sushi place we go to.  Worked great!!!

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Yellow Summer Squash: Very similar to zucchinis.  I poured boiling water over these too to soften them a bit.  You could also lightly steam them for 1-2 minutes.

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Cucumbers: These were fun.  I love cucumber salad from the sushi place and the homemade sesame ginger dressing I made was fabulous with these.  I added strawberries for a little fun.

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Carrots: Carrot noodles are a great side dish to any meal.  You can eat them alone or  with some simple sauce.  Or add them to a salad for a creative look.  I sprinkled on some apple cider vinegar, celtic sea salt, and chopped cilantro.  Really nice!!

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Yams: I love yams.  And I loved these yam noodles.  They were delicious with a ginger almond butter sauce (recipe below).  Add a little chicken and green veggie, and you have a yummy, satisfying meal.  I steamed the yam noodles for 3 minutes and then rinsed them in cold water. You could also blanch them briefly to soften.   YUM!!

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Other things to try:

Raw apple noodles

Jicama noodles

Winter squash noodles (I would recommend lightly steaming)

Raw pear noodles

The possibilities are endless………


I have found that vegetable noodles need just a titch of flavor.  Toss with a simple sauce and you are ready to go.  Here are a couple little sauces that I  made:

Simple Sesame Ginger Sauce:

1 TBS apple cider vinegar (like this)

2 TBS coconut aminos (a soy sauce alternative)  (like this)

2 TBS toasted sesame oil (like this)

1/4 -1/2 tsp fresh grated ginger

sesame seeds, raw – for garnish (like this)

Combine all ingredients in a small bowl (except sesame seeds) and mix until well incorporated. Garnish with sesame seeds.


Ginger Almond Butter  Sauce:

1 TBS almond butter  (where to buy soaked, sprouted, and dehydrated nut butters)

3 TBS hot homemade broth (or water)

1 TBS coconut aminos (like this)

1 TBS fresh lime juice

1/2 tsp fresh grated ginger

pinch of celtic sea salt (like this)

pinch of cayenne, optional (like this)

Combine all ingredients in small bowl and mix until well incorporated.



Veggie noodles taste great with a little Vital Green Pesto.

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Hope you enjoy!


More vegetable noodle recipes:

Ginger Garlic Parsnip Noodles

Zucchini Carrot Pasta

Moraccan Spiced Paleo Chicken Noodle Soup



Shared on Fight Back Friday , Tasty Traditions Thank Your Body Thursday Party Wave Wednesday, Real Food Wednesday , Mommy Club ,  and Allergy Free Wednesday.

Katja is the creator, author and chef of Savory Lotus. Food is her passion, and food is also her medicine. Katja believes that good health starts with deeply nourishing foods and that healthy living doesn’t have to be complicated. Join her for easy to prepare recipes made with real food ingredients. Gluten and grain free. Paleo-friendly.

MEDICAL DISCLAIMER: The information included on this website is intended for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. None of the opinions expressed here are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider to determine the appropriateness of the information for your own situation or if you have any questions regarding a medical condition or treatment plan.

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  1. says

    OBSESSED!!!! I love anything shaped in spaghetti form! I buy spaghetti squash every other day *like 16 pounds worth* because I just love the consistency (and the taste too of course). I really need to get a spiraler!!! :)

  2. Linda says

    Great post! I just purchased a Spirooli vegetable spiral cutter and appreciate all your tips, especially pouring hot water over the zucchini and summer squash for better flavor. The recipes look wonderful, and I can’t wait to try them. Thanks so much!!!

  3. says

    Raw pear noodles??? Brilliant! I must try your sauces. Like you, I spiralize everything I can get my hands on and I love finding new sauces to try. I’m thinking your ginger almond is next on my list! Hope you’ll come share this with Raw Foods Thursdays this week!


  4. Katherine says

    I just got one too and love it! I didn’t really know what I was doing either and I agree the instructions were not good. I sauteed carrot and zucchini noodles for a few minutes in a little bit of coconut oil, and they were very good in my dish with just the right softness. Just thought you might like to know they can be sauteed too. :) Thanks for the sauce recipes.

  5. Angela says

    Thanks Katja! This is such an inspiring post. I too have purchased one that I haven’t taken out of the box yet. Your recipes sound tasty and I can’t wait to try them.

  6. Betsy T says

    I love mine – I find I can eat more of the good-for-me food if I spiralize food, and I don’t miss pasta! (well once in a while I crave my old mac n cheese). Thanks for a great blog and super tips! I love the zucchini or butternut noodles with garlic, butter, and salt. YUM!

  7. Terri Lynne says

    I couldn’t wait to get my spiralizer. I ordered it on line and started using it the moment it arrived. I like to take an organic butternut squash and make thin noodles that I saute in olive oil and grass fed butter, along with pepper and sea salt, until slightly tender.. I then make a meat sauce with grass fed ground beef, onions, fresh spinach, crushed tomato basil sauce, garlic powder, italian seasoning, pepper and sea salt. I add some healthy extra fat with a tablesppon of coconut oil. Pour the meat sauce on top of the sauted butternut squash noodles….soooooo good! Another favorite is making zuchinni noodles sauted in a pan with organic grape tomatoes and mushrooms. Add some olive oil, lemon zest, sea salt and pepper….yum! The spiralizer is my favorite kitchen gadget!

  8. Barbara Delgado says

    I just bought the Spirooli Vegetable cutter and you are right. The instructions are minimal so your recipes are a great help. I am 80 years old and enjoy trying new things. This is fun. I didn’t have the strength for the potato but my husband did, so he helps me out. Great tips and recipes I want to try them all. Thank you so much.

    • says

      I am so glad that you are loving your spiralizer. I make “noodles” all of the time. So great that you are trying new things!

  9. Debbie says

    I have the same spiralizer and love it. The only problem I experienced was with carrots. I could not get it to work. Any suggestions?

    • says

      Yes, raw foods do contain enzymes that are healthy and amazing, but raw vegetables also contain cellulose, a fiber that is poorly digested by humans. Though fiber has little nutritional value, it is very important for intestinal health and for helping form a healthy stool. But unlike cows and other ruminants, humans simply do not have the enzymes in our bodies necessary to properly digest the fiber in vegetables.

      Traditional cultures were well aware that raw vegetables were difficult to digest; in Chinese Medicine, for example, it is well known that raw foods are best eaten by someone with strong “digestive fire.” A major cause of poor “digestive fire” is that our adrenals and thyroid are both poorly nourished and taxed by toxins and daily stress. Fermentation of raw vegetables has been done for ages mot only to preserve food but also to make it more digestible.

  10. LOIS says

    I like to lightly saute summer squash and zucchini noodles with thinly sliced Vidalia onions in a little olive oil. Than I throw in a handful of shredded sharp cheddar and voila!


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