Ingredients

• 8 cups sliced Yukon gold potatoes (1/8-inch slices)
• 3 tablespoons all-purpose flour
• 2 teaspoons minced fresh thyme, divided
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper, optional
• 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided
• 1-1/3 cups heavy whipping cream
• 2 tablespoons melted butter

Ingredients

• 1 medium apple
• 1/2 teaspoon ground cinnamon, optional

Ingredients

• 2 medium zucchini
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

What is the Mueller vegetable chopper?

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Mueller Vegetable Chopper

This vegetable chopper comes with 8 interchangeable blades and 4 spiralizing options.

59.9733% OFF$39.99 at Amazon

Each kit consists of a canister that attaches to a lid. Provided are three different sizes of chopper blades and five bonus blades for slicing, julienne cuts, grating and shredding—no chef knife is required. The canister catches cut food and securely holds it until it’s ready to use. Products that make cooking easier and more accessible—like the RoboTwist—get an A+ in our book.

Using it is easy. To chop, simply load one of the dicing blades into the gadget and open the lever. Plop your vegetables, eggs, or meat on top of the blade, then push down the lever. Voila—perfectly cubed, diced or sliced veggies are ready to throw into your stir fry or soup. You don’t even need to empty the canister between cuts!

As much as I love to cook, my knife skills just aren’t that sharp. Chopping up perfectly thin pieces of potato isn’t in the cards for some of us. For an easy way to grate and slice, load up your preferred blade. Then, instead of using the lever, run your food along the top like you would with a mandoline slicer or traditional grater. The slicing and grating attachments make short work of vegetables and cheese, providing perfect slices that take only seconds.

Why Shoppers Love the Mueller Vegetable Chopper

I’d call this vegetable chopper the “lazy way” to meal prep—but that doesn’t do this gadget justice. Those who are tight on time or who have conditions that make it difficult to hold a knife can’t get enough of this kitchen superhero. It simplifies meal preparation, cuts down on counter space and limits the number of dirty dishes in the sink. Pair it with an Instant Pot and dinner practically makes itself!

It’s easy to fall into a fast food trap when you don’t want to spend all afternoon cooking. This kitchen gadget makes it easy to cube up anything from eggs to meat for healthy, home-cooked meals in just minutes. It even comes with a handy cleaning fork that eliminates food from the blades, plus a safety holder to minimize cuts.

What Reviewers are Saying

Reviewers laud the vegetable chopper as a must-have home accessory, joining the ranks of vacuums and blenders. Verified reviewer Evna writes, “I took years trying to find the perfect chopper. Although I originally wanted one that was simple with only four blade sizes, I couldn’t resist the price on this one and the reviews seemed to point out it was best regarding durability. It’s so good, even my mother-in-law loved it, so I ordered a second one just for her.”

Where to Buy the Mueller Vegetable Chopper

On Sale

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We Tried It

Mueller Vegetable Chopper

This vegetable chopper comes with 8 interchangeable blades and 4 spiralizing options.

59.9733% OFF$39.99 at Amazon

The Mueller vegetable chopper is marked down 33% and available on Amazon for only $35 when you purchase the 12-blade version. For a limited time, pick it up and save a staggering $25.

FAQ

Is the Mueller Vegetable Chopper dishwasher safe?

All of the Mueller Vegetable Chopper parts are dishwasher safe; just put them on the top rack and use temperatures below 150°F/65°C.

How do I clean the Mueller Vegetable Chopper?

While the Mueller vegetable chopper is dishwasher safe, you can also wash it by hand with warm, soapy water. Because it contains many small crevices where the pusher teeth meet the blades, you may need a toothpick to help remove bits of food that are stuck before cleaning.

Are vegetable choppers worth it?

Chopping vegetables can be time-consuming and make your meal prep take a lot longer, and that’s where a vegetable chopper comes in handy. Vegetable choppers are an affordable way to save a lot of time in the kitchen for those who don’t have expert-level knife skills.

The post This Best-Selling Amazon Vegetable Chopper Cuts 10 Ways—and It’s 15% Off appeared first on Taste Recipes.

Ingredients

• 1 cup panko bread crumbs
• 2 cups finely chopped red onions
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons dry red wine
• 1/2 small butternut squash (about 3/4 pound), peeled
• 2 large russet potatoes
• 1 large zucchini
• 2 large tomatoes
• 2 tablespoons fresh lemon juice
• 1-1/2 teaspoons herbes de Provence
• 1 teaspoon sea salt or Himalayan pink salt
• 1 teaspoon coarsely ground pepper
• TOPPING:
• 1 cup shredded Gruyere cheese
• 1/2 cup panko bread crumbs
• 2 tablespoons clarified butter or ghee, melted

Ingredients

• 1 large carrot
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon liquid smoke
• 2 tablespoons olive oil

Ingredients

• 1 pound radishes
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon mustard seed
• 1 teaspoon kosher salt
• 1 teaspoon whole peppercorns
• 1 to 2 bay leaves

Ingredients

• 2 large potatoes
• Olive oil-flavored cooking spray
• 1/2 teaspoon sea salt
• Minced fresh parsley, optional

The perfect tool to use is a mandoline like this one—it has super-sharp blades to make quick work of your salad prep. However, even the most graceful of mandoline “players” runs the risk of a nicked finger. We know. We’ve been there! Ouch.

Every chef needs these kitchen essentials.

The mistake we’re all making

Mandolines come with a slicing guard or food holder that’s supposed to hold food in place and protect your fingers. It’s usually bulky, doesn’t grip food well and leaves you with a pretty sizable chunk of unsliced produce. The guard also ends up mashing tomatoes (and other more delicate things) into a watery mess. It seems like the only option is to leave the guard behind and slice bare-handed.

But we have a better solution. We have got you covered with our list of the best mandoline slicers, tested by our pros.

How to keep your fingers safe

We suggest investing in a pair of cut-resistant gloves. Amazon’s Choice for cut-resistant gloves is the delightfully named “NoCry” brand. (You can purchase ’em here.)

As powerful as your mandoline is, it’s no match for these gloves, which have a cut resistance four times stronger than leather. Yet they’re lightweight and, because they come in four sizes (S, M, L, XL), they provide a snug grip no matter how small or large your hands are. Having a good grip is essential when you’re trying to tackle a precise slicing job. Oh—the gloves are also machine washable.

Bottom line: Go forth and “play” that mandoline, but please keep your fingers safe! These kitchen safety products should be your cooking go-tos.

Coleslaw Recipes That Use Your Mandoline

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Creamy ColeslawThis creamy coleslaw recipe is rich, tangy and sweet. It’s the perfect partner for barbecue, but it tastes just as good as a topping for tacos or a meaty sandwich.

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The best place to start is with a classic creamy coleslaw. Make the dressing with both mayo and sour cream, plus dried mustard, sugar and salt. It’s super easy, whether you use bagged coleslaw mix or shred cabbage yourself. 

Nutty Broccoli SlawThis super-easy, veggie-packed ramen coleslaw is a special side dish for barbecues, potlucks or any quick meal.

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The beauty of a slaw is its versatility and ability to take on any number of ingredients. This one starts out as a broccoli slaw, but gets added flavor and crunch from onions, almonds, sunflower kernels and crushed ramen noodles. The dressing is a simple olive oil and cider vinegar blend.

Ruby Raspberry SlawGive ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska

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Sometimes all it takes is one extra ingredient to give ordinary coleslaw some pizzazz. In this case, it’s a tangy raspberry vinaigrette and fresh berries.

Farmhouse Apple ColeslawCreamy, crunchy, crispy and refreshing—this apple slaw may just be the perfect coleslaw!

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Crisp apple offers a nice contrast to shredded cabbage in this coleslaw. Raisins add sweetness, but you can also leave them out.

Copycat KFC ColeslawWho needs the drive-thru? This KFC coleslaw recipe is the perfect copycat recipe when you’re craving that signature sweet-and-tangy flavor and creamy dressing.

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Thanks to its buttermilk and mayo dressing, this sweet and tangy coleslaw is a perfect side dish for fried chicken and biscuits. Grate the cabbage by hand for best and freshest consistency, but you can certainly use bagged coleslaw mix in a pinch.

Red Cabbage SlawWe dress this red cabbage slaw with a delightful homemade honey-mustard dressing. It’s tangy and crisp, and it comes together in a flash.

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Red cabbage can sometimes turn creamy coleslaws pink, but when used on its own with a vinegar-based dressing, it stays crips and vibrant. Pile this sweet slaw high on slow-cooker pulled pork sandwiches.

Spectacular Overnight SlawTo come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas

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Like a lot of great salads, the flavors in this coleslaw get even better when you let them meld overnight. There’s a lot of savoriness in this one: shredded cabbage, thinly sliced onion, sweet bell peppers, pimento-stuffed olives and a mustardy dressing.

Mom’s Chopped ColeslawFor Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California

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Buttermilk is a classic addition to coleslaw dressing, favored for its tanginess and zest. Serve this chopped slaw with a good old-fashioned Friday fish fry, at your summer potluck parties or any time.Make your own coleslaw dressing to put on any kind of coleslaw mix.

Island Mango SlawThe cooling effect of tropical fruit and Greek yogurt meets jalapeno spice in this snappy mango slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey

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Savoy cabbage is a type of cabbage with softer, frilly leaves that lends well to a coleslaw like this one. There’s fresh mango in both the slaw and the dressing, which gets a kick of heat from jalapeno. Before you get started, learn how to peel a mango with out any special equipment.

Campers’ ColeslawCrispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio

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A good basic crunchy coleslaw should be in everyone’s repertoire. You can shred the cabbage or run it over a box grater for a choppier consistency. Because it isn’t creamy, this is a great recipe for picnics and outdoor potlucks.

Coleslaw with Poppy Seed DressingThis is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. —Trisha Kruse, Eagle, Idaho

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If you prepare poppy seed coleslaw ahead of time, make sure to leave the sunflower seeds off until you’re ready to serve. Add those just before it hits the table so they stay crunchy and add texture.

Macaroni ColeslawMy friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

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A coleslaw that doubles as a macaroni salad is a great accompaniment to any barbecued rib recipes. Use traditional macaroni or other small shapes like ditalini for easier eating.

Pennsylvania Dutch ColeslawMy mother used to make this salad on holidays. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! —Deb Darr, Falls City, Oregon

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This coleslaw may turn a bit pink since it uses both green and red cabbage, but it doesn’t change the flavor. Made with a traditional mayo-cider vinegar-sugar dressing, this one works great as a sandwich topper or as a side dish.

Pineapple ColeslawIt’s rich. It’s juicy. It’s sweet. Pineapple coleslaw is the tropical twist that has been missing from picnics and backyard barbecues.

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Pineapple chunks add just enough sweetness to this creamy coleslaw, especially with its tangy dressing. You can easily add more cabbage or less pineapple to fit your own taste.

Fiesta ColeslawMexican coleslaw captures everything you love about classic coleslaw, with a sweet and spicy twist. It’s perfect as a side dish or a topping for tacos and burrito bowls.

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When you add crisp vegetables like jicama and radishes to cabbage, you get a cool and crunchy slaw that pairs with everything from smoked pork to barbecued chicken. Thanks to jalapeno and cilantro, it’s also a perfect topper for fried fish tacos.

Christmas ColeslawIn our family, this is a must-have side dish for Christmas dinner. The colorful slaw combines sweet, crunchy and nutty ingredients with tongue-tingling results. It's such a refreshing counterpoint to our meaty main course. —Lyndsay Wells, Ladysmith, BC

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With apple, cherries, almonds and mandarin oranges, it’s like a holiday in a bowl. Reserve the oranges for folding in right before serving so they don’t get too mushy.

Kale Slaw Spring SaladMy parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

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Move over kale salads! This slaw-salad hybrid using bagged cabbage along with the leafy greens is a welcome change of pace from everyday slaws. Toss in salty feta cheese and crunchy sunflower seeds at the table.

Blue Cheese Slaw“I'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes.” —Nicole Clayton, Prescott, Arizona

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Combine carrots and green and red cabbage in a bowl, then add a tangy mustard-vinegar dressing and lots of blue cheese chunks. Let it all sit in the fridge for at least two hours before serving so the flavors meld.

Jicama SlawThis jicama slaw is a nice change of pace from traditional cabbage coleslaw. The jicama adds a sweet, nutty flavor and lots of extra crunch.

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Instead of cabbage, let jicama add a sweet, nutty flavor to coleslaw. When buying jicama, choose one that is firm with a dry skin. It shouldn’t look too wrinkled or shriveled, and should be free of large blemishes.

Summertime SlawAs a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at get-togethers. —Sharon Payne, Mayfield, Kentucky

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A refreshing change from creamier slaws, this one uses garden vegetables like tomatoes and onions along with shredded cabbage. Sweet pickle relish is the secret ingredient to the dressing!

Honey Mustard ColeslawI tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!

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Spicy brown mustard is the preferred choice for this tangy, creamy dressing, but any variety will do the trick. Bagged coleslaw mix takes a lot of the prep work out of this slaw, but you can shred your own if you have the time.

Caraway Coleslaw with Citrus MayonnaiseThe combination of caraway and orange keeps this slaw from being anything but run-of-the-mill. I always get requests to bring a big batch to potlucks; proof positive that it's a keeper! I also like to make it a day ahead so the flavors can truly blend. —Lily Julow, Lawrenceville, Georgia

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Caraway seeds and a citrusy, orange dressing make this coleslaw super unique. Make it a day in advance to let the flavors come together. This would taste great with grilled bratwursts or other sausages.

Zesty ColeslawThis simple slaw tastes best when it's refrigerated for at least one hour. The mixture seems to get creamier as it sits. —Michelle Gauer, Spicer, Minnesota

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Bell peppers add some extra zing to this creamy coleslaw. Everyone has their favorite way of cutting a bell pepper, but we like to slice off the top, pull out the seeds, cut it in half and commence slicing.

The post Are You Making This Dangerous Mistake With Your Mandoline Slicer? appeared first on Taste Recipes.

Ingredients

• 3 medium russet potatoes, peeled
• 2 large carrots
• 2 medium turnips, peeled
• 1 large onion, halved
• 1 medium fennel bulb, fronds reserved
• 1/2 cup all-purpose flour
• 1 cup heavy whipping cream
• 1 tablespoon minced fresh thyme, plus more for topping
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, plus more for topping
• 1 cup shredded Asiago cheese, divided

Ingredients

• 1 large fennel bulb, fronds reserved
• 1 English cucumber
• 1 medium Honeycrisp apple
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground pepper
• 2 radishes, thinly sliced

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups fat-free milk
• 1/2 cup shredded reduced-fat cheddar cheese
• 2 pounds potatoes, peeled and thinly sliced (about 4 cups)
• 1 cup thinly sliced onions, divided

Ingredients

• 7 unpeeled medium potatoes (about 2 pounds)
• 2 quarts ice water
• 5 teaspoons salt
• 2 teaspoons garlic powder
• 1-1/2 teaspoons celery salt
• 1-1/2 teaspoons pepper
• Oil for deep-fat frying

Ingredients

• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 8 cups thinly sliced onions (about 3 pounds)
• 3 garlic cloves, minced
• 1/2 cup port wine or dry sherry
• 2 cartons (32 ounces each) beef broth
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 24 slices French bread baguette (1/2 inch thick)
• 2 large garlic cloves, peeled and halved
• 3/4 cup shredded Gruyere or Swiss cheese