Tri-Blade Vegetable Spiral Slicer
Freshly shredded, vitamin C-packed cabbage. Potassium-rich, low-carb zucchini noodles. Byoootiful seasonal ribbons of persimmon to go alongside your glazed duck breast. And...mmmmm...triple fried curly fries.
OK, triple fried sweet potato curly fries to keep with the health and nutrition theme the Paderno World Cuisine vegetable slicer seems to be promoting.
She-Ra: Princess of Power sometimes (i.e., always) makes us substitute spaghetti squash or spiralized vegetables for pasta when she's cooking what would be a noodle-based dinner. It's not the worst thing in the world (though this bean pasta is way better). More importantly, it's the least painful way to get 72 cups of vegetables, or whatever insane amount it is they're recommending now, down the hatch each day.
And while I haven't tried it myself, Paderno World Cuisine's slicer looks a helluva lot easier to use than the po-dunk spiralizer we have. True, it won't fit in the drawer with the measuring spoons, but the addition of a handle, a stabilizing vice, and blades that look like they might actually be sharp will provide the leverage needed to churn out a whole meal's worth of curly plant matter before I get so hungry I have to eat some toothpaste to tide me over.
This tri-blade version of the slicer includes a 1/8" shredder blade for spaghetti-like strands, a 1/4" chipper blade for lock, thick spiral, and a straight blade for ribbon cuts. It also has a compartment under the center section for storing the 2 blades not in use.