food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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The chopper device is something I thought of using in the past but haven't been sure about how effective it would be. I worked at an organic hippie grocery so I'm pretty spoiled about needing fresh veg so this sounds like a great alternative to frozen veg or chopping for 50 years lol.
I think if you get a decent one they're pretty good for smaller 1-2 serve salads as a main, depending on what you put into it or maybe 3-4 serves as a side.
They aren't a workhorse though.
If you wanted a step up it would be a mandolin and one of those orange korean julienne slicers, but then you've moved out of the low energy, low cleaning burden and into a completely different realm of cooking because suddenly the amount of dishes piles up significantly. (Although if you love carrot and you want the right texture, a julienne slicer is second to none.)
The other alternative is one of those electric salad shooter-type rotary slicer/grater appliances, the ones that rest on your bench top are a better design imo, but what you save in prep time you probably pay for in cleanup time. If you were planning on making and eating lots of salad in the coming days as your main meals though, that's where you'd hit a sweet spot of them being an efficient use of time and your energy.
In that use-case it would be something where I personally would prep my veggies and throw them into individual containers so I'd be able to make a salad at a whim for lunch and then I'd use that same container of sliced peppers and grated carrot to put as the side vegetables for a burrito bowl while combining the diced/grated tomato with the diced onion and a bit of lime and cilantro into a pico de gallo. Or basically the same, except for nachos or tacos.
If you bulk prep each veg and keep them separate then you'll probably find that they'll keep longer, if one thing is more delicate and it goes bad it's not going to ruin all the other veg, and it would help give me the guise of variety while riffing on the exact same base ingredients of fresh vegetables, except served in different configurations in different dishes.