No Spiralizer? The Spiralizer Alternative Tools That Work

A spiralizer is a single-purpose tool, and plenty of cooks would rather not give it a drawer. The good news is that long vegetable strands for a cold salad, a quick sauté or a bowl of zucchini “noodles” can come from tools that also do other jobs: a julienne peeler, a mandoline with a toothed blade, a dedicated julienne slicer or, for shorter shreds, a box grater.

The honest catch is that none of them makes a true spiral. They cut straight strands, and the strands are usually thinner than a spiralizer’s. This guide explains why people look for a spiralizer alternative, what each tool actually produces, where each one falls short, and which models from identifiable makers are worth buying if you do not already own one.

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Why people look for a spiralizer alternative

The reasons fall into a few groups, and the right substitute depends on which one is yours.

• Storage. A countertop spiralizer is a bulky frame with a crank, a suction base and a set of blades to keep track of. A peeler fits in the utensil drawer.
• You only want noodles now and then. If zucchini strands are a once-a-month side, a tool that also peels, slices or grates earns its space more easily.
• You already own the tool. Many kitchens have a mandoline or a box grater. Using it first tells you whether vegetable noodles are worth a dedicated machine.
• Cleaning. Spiralizer blades trap bits of vegetable in their teeth and corners. A single peeler blade rinses clean faster.
• Matchsticks for other dishes. The same julienne that stands in for noodles also cuts carrot and jícama for slaw, cucumber for salads and potato for crisp fries, which a spiralizer does less neatly.

Quick verdict: the best spiralizer alternative

Five noodle-cutting tools side by side

Our five standout picks, one for each kind of cook, with what each maker or listing states. All six alternatives are reviewed in full below.

Product images from Amazon. Sizes and materials are as stated by each maker or listing; check the listing before you buy.

What changes when you skip the spiralizer

A spiralizer turns the vegetable against a fixed blade, so it cuts one continuous strand that curls as it comes off. Every tool on this page cuts in straight passes instead. That changes three things.

• Shape. You get straight strands as long as the vegetable, not springy coils. In a bowl with sauce they eat much the same; on a plate they look more like linguine than spaghetti curls.
• Thickness. Julienne tools tend to cut thin, square matchsticks. America’s Test Kitchen’s julienne peeler review found that peelers with more space between the paired blades made thicker, squarer matchsticks and jammed less; its winner has a gap of about an eighth of an inch.
• Cooking. Thin strands give up their water fast. Ali, the cook behind Inspiralized, a site built around spiralizer recipes, says julienne-peeler strips become too mushy over heat and work best with cold sauces. The Daily Meal’s guide to julienne-peeler zucchini noodles suggests salting the strands and resting them between paper towels for 10 to 15 minutes, then a quick sauté rather than boiling.

So the alternatives suit raw salads, cold noodle bowls and a minute or two in a hot pan best. If you want sturdy noodles that hold up to a long simmer in sauce, a spiralizer’s thicker cut is the better tool, and our guide to the best spiralizer covers the countertop and handheld models.

Six tools that make vegetable noodles without a spiralizer

All six are from identifiable makers and were in stock on Amazon, sold new, on the day of writing. Each review says what the tool actually cuts, how well it stands in for a spiralizer, and one honest reason to skip it.

Making zucchini noodles without a spiralizer, step by step

This method works with the peeler, the mandoline or a julienne slicer. It draws on The Daily Meal’s julienne-peeler technique and Inspiralized’s advice on cooking thin strands.

1. Pick firm zucchini. Straight, medium-sized squash give the longest strands. Trim both ends.
2. Cut lengthwise. Run the tool down the full length of the zucchini, one side at a time, turning it a quarter between sides.
3. Stop at the seeds. The soft, seedy core breaks into short, watery pieces. Save it for soup or a sauté.
4. Draw out water. Toss the strands with a little salt and rest them between paper towels for 10 to 15 minutes, then pat dry.
5. Cook briefly or not at all. Serve raw with a cold dressing, or toss for a minute or two in a hot skillet. Long cooking turns thin julienne soft.

In a Mexican kitchen these strands fit dishes that already use squash and crunch: raw zucchini and carrot matchsticks with lime, chile and cotija, or a quick calabacitas-style sauté with corn, onion and tomato where the thin strands cook in the time it takes the corn to warm.

What we left out, and why

A few other ideas come up whenever people ask about vegetable noodles without a spiralizer.

• A chef’s knife. It works, by slicing planks and then cutting them into thinner and thinner strips, but Inspiralized calls it more time-consuming, and evenness depends on your knife skills. It is a skill rather than a product to buy.
• A regular vegetable peeler. It makes wide, flat ribbons, closer to pappardelle than spaghetti. The Daily Meal suggests a non-serrated peeler for that style. Our guide to the best vegetable peeler covers good ones.
• A food processor julienne disc. It cuts short matchsticks quickly, but discs fit only specific processor models, and the genuine julienne discs we found were in short supply on Amazon when we checked. If you own a processor, check whether its maker sells one for your model.
• A handheld spiralizer. Small enough to store like a peeler, but it is still a spiralizer. If you want real curls in a small package, see our spiralizer guide, which reviews handheld models.

When a spiralizer makes more sense

If vegetable noodles become a weekly habit, or you want thick, springy strands that stand up to sauce, a spiralizer earns its space. It cuts faster than any peeler, makes true curls, and handles firm sweet potato and butternut squash that are hard work on a julienne tool. Our guides to the best zucchini spiralizer and the best cheap spiralizer cover the options, and our julienne peeler guide compares more peelers if you decide that is all you need.

Spiralizer alternative questions, answered

What can I use instead of a spiralizer?

A julienne peeler is the easiest substitute and makes long, thin strands. A mandoline with julienne blades is faster for big batches. A paddle julienne slicer makes fine strands with no settings, and a box grater makes short shreds for fritters and slaw.

Is making vegetable noodles without a spiralizer harder?

Slower rather than harder. A julienne peeler takes a few minutes per zucchini; a mandoline is quick but needs care with the blade. None of them makes curls.

Are julienne-peeler noodles good for cooking?

For quick cooking, yes. Inspiralized finds thin julienne strips turn mushy with longer heat and suits them to cold sauces. Salt and drain them first, then toss in a hot pan for a minute or two.

Is a mandoline safe for zucchini noodles?

Only with care. America’s Test Kitchen found the Benriner’s guard ineffective and recommends a cut-resistant glove. Stop before your fingers get near the blade.

Can a box grater make zucchini noodles?

It makes short shreds, not noodles. They are good in fritters, slaw and fillings, but they will not twirl like pasta.

Our final word on noodles without a spiralizer

Start with the OXO Good Grips Julienne Prep Y-Peeler: it is small, it is America’s Test Kitchen’s top julienne peeler, and it makes good strands for one or two people. Move to the Benriner mandoline, with a cut-resistant glove, if you cook for more. Serve the strands raw, cold or briefly sautéed. If you find yourself making noodles every week, buy a spiralizer from our spiralizer guide.

And if tonight is not a prep night, see the menu or call to order.