5 of the Best Spiraliser Recipes

Last year saw the explosion of the spiraliser, which is not a just a trend, but a veritable food revolution. Spiralising can improve your daily intake of vegetables, and due to the little or no cooking they require, spiralised vegetables retain a greater amount of nutritional value than they would chopped or diced. It’s also a super fun way to eat and prepare vegetables.

Banters and Paleo aficionados will know the joys of this amazing revelation that allows you to make noodles out of vegetables, thus making it possible to have a completely carb free meal without having to purchase gluten-free pasta.

If you haven’t yet had the pleasure of a spiralised meal (or if you are searching for recipes that use a vegetable other than zucchini) we have compiled a selection of five easy and “inspiralising” recipes for you to try out – enjoy!

Mason Jar Carrot Noodle Salad with Sweet Chili Vinaigrette

This is a wonderful single serving recipe that you can pre-make for a quick supper or take to work for lunch.



  1. Combine all your sauce ingredients in a small bowl: sesame oil, sweet red chili, garlic powder, rice vinegar, soy sauce, maple syrup, and sesame seeds.
  2. Roast your bell pepper in a toaster oven or regular oven (220 degrees for 15 minutes).
  3. Assemble your mason jar salad: dressing in the bottom, then spiralized carrot, roasted bell pepper, hemp seeds, cashews, and finally top it with the spinach. Make sure the jar is packed tightly. Put on your lid.
  4. When you’re ready to eat, empty the contents of the mason jar into a large salad bowl. Stir, then devour.

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Spiralised Sweet Potato Sandwich Bun

Take your culinary creativity to new levels with this spiralised bun recipe.


For the noodle buns:

For the rest:

  • 1 onion ring slice
  • 1-2 slices of tomato
  • 1-2 pieces of kale
  • 1/2 of an avocado
  • 1 oz goat cheese (about 1/4 cup crumbled)
  • cooking spray
  • 2 ramekins


  1. Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.
  2. Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
  3. Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.
  4. Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the fridge for at least 15-20 minutes.
  5. While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.
  6. Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.
  7. Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
  8. While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.
  9. Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.
  10. Use a toothpick to secure the sandwich and enjoy!


06 Oct, 2015, By AngieIf you are eating vegetables, you need this in your life… easy to use, makes masses of delcious fun zoodles, and the kids really do enjoy making and eating the veg. Sometimes we have it fully raw other times we steam it slightly. Def changes the way you look at a baby marrow:-)

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Spiralised Apple Crumble

Because you can make sweet treats with a spiralizer too.


  • 9 medium red apples of choice – spiralised on the 2nd largest setting
  • 1 tsp cinnamon
  • ⅓ cup coconut sugar (or sweetener of choice)
  • Juice of ½ an orange
  • Zest of 1 orange

For the crumble:


  1. Preheat oven to 180 degrees.
  2. Spray a 23 x 33cm baking dish with coconut oil spray.
  3. Place spiralized apples in a large bowl and top with cinnamon, coconut sugar, orange juice and zest. Spread out in baking dish.
  4. In a bowl combine almond meal, rolled oats, coconut sugar, cinnamon, salt (and nutmeg if using) and stir.
  5. Add coconut oil and mix crumble mixture together using your hands until crumbly. Don’t be afraid to get in there and dirty!
  6. Sprinkle crumble mixture on top of apples.
  7. Bake for 40 minutes.
  8. Serve warm.

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Turnip Pesto Pasta with Artichoke Hearts and Kale


  • 2 large turnips, peeled and spiralised
  • 2 cups loosely packed kale leaves, finely chopped
  • 1 cup kale pesto
  • 2 tablespoons olive oil
  • 180mg marinated artichoke hearts, chopped
  • 3 tablespoons pine nuts
  • Parmesan cheese for serving, optional


  • Chop the tip and tail off of the turnips, peel them, and spiralise.
  • Add the kale, oil and pesto to a large skillet and heat to medium. Cook until kale has wilted, about 3 to 5 minutes. Add the turnip noodles and artichoke hearts and stir well until the noodles are coated in sauce. Cover and cook 8 to 12 minutes, stirring occasionally, until noodles have reached desired done-ness. Note: if noodles begin to stick to the bottom of the pan, add more oil or a couple tablespoons of water.
  • Serve pasta with pine nuts and freshly grated parmesan cheese if desired. (To keep this recipe vegan or paleo, skip the cheese).

Sesame Chicken Salad With Cucumber Noodles

This fresh, spicy, spiralised cucumber chicken salad is perfect for summer.

For the Salad

  • 2 tbsp black or white sesame seeds
  • 2 cucumbers
  • 1 small head of romaine or cos lettuce, shredded into ribbons
  • 1 small head of pak choi or 150 g Chinese cabbage, shredded into ribbons
  • 3 spring onions, thinly sliced
  • a handful of fresh coriander, roughly chopped
  • 250 g cooked shredded chicken (or cauliflower for a vegan/vegetarian alternative)

For the Sesame Dressing


  • Gently toast the sesame seeds in a dry pan until fragrant.
  • Use a spiraliser or julienne peeler to make the cucumber noodles. Or use a regular vegetable peeler to slice the cucumbers lengthways into wide pappardelle-style ribbons.You might want to cut the long, spiralized strands in half to make them easier to eat.
  • Prepare the dressing by whisking together all the ingredients in a bowl or shaking them together in a jam jar.
  • Add the lettuce, pak choi, spring onion and coriander to a bowl.
  • Pour over the dressing and mix everything together (hands are best).
  • Plate up with some shredded chicken and top with toasted sesame seeds. Serve immediately.

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These are our favourites at Faithful to Nature, what are yours? Share your delicious inspirilising tips with us in the comments section – we would love to hear from you!

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