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OXO Good Grips 3-Blade Spiralizer with StrongHold Suction
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- Make quick work of creating uniform spirals from fruits and vegetables for curly fries, salads, garnishes and more
- Three stainless steel blades create spaghetti cut (1/8th inch), fettuccine cut (1/4th inch), or ribbon cut noodles
- Removable blade box keeps blades clean, safe and organized when not in use and stores onboard
- Food holder with sharp teeth holds food securely while spiralizing
- Rotating handle turns fruits and vegetables to spiralize. Side handle advances fruits and vegetables through blades and folds up for compact storage
- Stronghold suction cup for non-slip stability on countertops
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From the manufacturer
Thoughtful, Durable Design
The innovative design includes a heavy-duty suction cup to prevent wobbling and slipping while you work and can be easily re-positioned with a flip of a lever.
Three Interchangeable Blades
The 1/8-inch spaghetti blade creates curls of zucchini, potatoes and more. The ¼-inch fettuccine blade makes strips of sweet potato, shreds cabbage, and even works with tough butternut squash. Use the ribbon blade to make apple chips and onion slices.
Easy to Use
The food holder has sharp teeth to secure veggies and fruits in place. The rotating handle turns the holder, and the side handle advances produce through the blades for perfect spirals.
A handy on-board storage box keeps your blades clean, safe, and organized when not in use.
How to Use:
Pick your vegetable. Spiralizing works best when the produce is straight and at least 1 1/2 inches in diameter. If the produce is long, you can cut it in half for better stability. If it isn't naturally straight, cut it into straight sections.
Press one end of the vegetable into the food holder, and push the other end against the center of the blade. Apply pressure against the blade by using the side handle while turning the rotating handle clockwise. The result will be long, uniform spirals. It's that simple.
Dress up your veggie noodles to create tasty, fun, and healthy dishes that please the whole family.
Compare to similar items
Our Spiralizer is perfect for creating vegetable noodles, a tasty, healthy alternative to pasta. Make quick work of creating uniform spirals from fruits and vegetables for curly fries, salads, garnishes and more. It's faster and safer than a knife, with a fun and unique end result.
Top customer reviews
SWEET POTATOES: When I went to buy a spiralizer for the first time, I was driven crazy by the enormous amount of fake robot reviews spiralizers attract (they are actually one of the biggest categories for the problem, if you can believe it) and by how contradictory the reviews were: Some reviewers saying the unit was great on hard veggies, then the next review saying no, it won't work, etc.. Frustrating. So below you will find pictures of the OXO spiralizing a large sweet potato with no problem at all. The blades are color-coded (unlike the best-selling Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer, the first one I bought), but are actually stored separately from the unit instead of built-in. It doesn't save space, as the OXO is the same size as the Paderno length-wise (see photo). I don't mind this, but I mention it just in case. Spiralize a sweet potato (cut in half first if it's a large one) with the green blade and saute with teriyaki sauce for a great veggie bowl base.
BROCCOLI STALKS: My favorite thing to spiralize, since I don't really like zucchini. Cut the florets off a nice long stalk, trim both ends so they are flat, and use either noodle blade. Broccoli stalk noodles make a fabulous noodle base for spaghetti, as they are very neutral in taste and really absorb flavors well. We get vegan Alfredo sauce packets and make a white sauce for them whenever we can. Sublime. And you can eat an entire bowl without feeling sick!
ONION: The OXO fixes a common spiralizer design flaw, as mentioned at the outset: Suction cups. Instead of four small cups it has one big one and a lever. FABULOUS. By far the best grip of any spiralizer. This thing is just not moving once you set it down and pull the lever. Much easier on my arms when I'm doing a big batch of vegetables. The amazing suction earned this product five stars, because poor grip is the single biggest complaint most reviewers have in this product category. You can spiralize a whole onion in seconds, which is important because if you cry while slicing onions, spiralizing them will make your eyes sting ten times worse.The onion is going to taste really good in a frittata though, especially with...
YELLOW POTATOES: See photo. I use the red blade for apples as well. The only drawback this unit has it the lack of a catch at the blade end to gather your noodles and strands (here's the only version we've used that addresses this: Farberware Pro Spiraletti Spiral Vegetable Slicer with Three Blades. But the suction isn't nearly as good.). I lay down a sheet of foil beforehand to gather everything together, which isn't too big a deal.
In conclusion, a terrific choice and highly recommended. Spiralizers have tripled our veggie use, and my carb-craving family loves the resulting veggie pasta. This OXO version will save you the agony of your unit sliding all over the counter while you destroy mountains of squash and even comes with a little recipe book to get you started. Our pick for the entire category and rating:
UPDATE 4/27/16: Just wanted to mention in response to the question below that the handle seems sturdy enough once you get it snapped into place. Since we've only had this for about a month, I will certainly post if the handle gives out. At the moment I don't foresee any problems but I will post either way at the one year mark if I can.
I’ve tried four spiralizers (three lathe-type and one hand-held), and this one from OXO is the best by far.
A spiralizer cuts vegetables and some fruits into noodles or ribbons. The best, most useful spiralizers are basically mini lathes that use a hand crank to push long pieces of food through a blade. Blades come in various shapes, including various widths to create continuous noodles, and continuous flat ribbons.
You’ll want a spiralizer that is stable and doesn’t walk across the counter or rock from side to side. It should be strong enough and engineered well enough to handle tough or hard vegetables like large carrots without a struggle. It should be large enough to handle sizable foods such as cabbage and eggplant and small enough to store easily. It should be protective of your fingers and hands; the blades are razor sharp. It should offer a variety of blades that are suitable for various types of vegetables and cooking needs. It should offer a safe way to store the sharp blades. It should assemble and clean up easily and quickly.
All the lathe-type spiralizers I’ve owned have shared the same elements: hand cranks, suction-cups on the bottom, a variety of blades, pusher handles. The difference is that OXO is engineered the best so it is more powerful, safer, and easier to use.
The first thing you notice is that the color photos on the box are attractive and instructive. You get an excellent idea what the apparatus looks like and how it works.
Inside, the spiralizer is packed with the circular food holder and handle disassembled. A clear plastic, lidded box containing three blades slips on and off the base. The food holder slips through an opening on the sliding tower on the base, and the handle easily attaches to the protruding end of the food holder. You remove the protective cardboard and plastic tape protection from the blades. Glance through the six page instruction book. That’s it, you are set up and good to go.
On the bottom of this apparatus is a large, 4½” diaphragm. With the spiralizer sitting on a smooth surface, flip the grey lever on the back and the device is held firmly and solidly to the surface and will stay that way until the lever is released. You can run the oldest, most fibrous carrots through and the spiralizer will not budge.
The blades slip easily and safely in and out of a notch that also holds the blade box when not in use. There are three, color-coded blades: thin spaghetti-type cut (1/8” spiral cut or julienne), medium fettuccini-type cut (¼” spiral cut or julienne), and ribbon cut or slices. Some foods, like zucchini are firm but easy to cut. They do well with all three blades. Other foods, like large carrots, are hard and fibrous, and do best with the medium width ¼” or ribbon cut blade.
The secret to good spiralizing is to center the vegetable on the lathe. There is a circular corer or knife on the blade. Cut the ends of the food so that they are straight and even. Center one end of the food on to the circular corer and the other end of the food on to the center of the spikes on the food holder. As long as the food is centered, you will get even and continuous spirals or ribbons.
I have photographed the results of the three blades on a zucchini and a sweet potato and the two larger blades on a large carrot. All three vegetables came out wonderfully.
Every part of this OXO spiralizer is dishwasher safe. I’ve had no trouble cleaning even the blades under warm running water in the kitchen sink and letting everything air dry.
As a final treat, a small pamphlet by Houghton Mifflin Harcourt has six good recipes from Mark Bittman, Tish Boyle, and Ellie Krieger.
Most recent customer reviews
guest are super impressed and we eat healthier thanks to this spiralizer