Description
Learn how to cut vegetables into julienne strips with this simple step-by-step recipe. Perfect for adding beautiful, uniform strips of carrots, cucumbers, beets, squash, and more to your salads, stir-fries, or garnishes.
Ingredients
Scale
Ingredients
- 1 vegetable (carrot, cucumber, beet, squash, etc.)
Instructions
- Peel the vegetable: If julienning a carrot or beet, first peel the outer layer using a vegetable peeler to remove any tough skin and ensure smooth, clean strips.
- Trim ends and square edges: Cut off both ends of the vegetable, then trim the sides to create a rectangular block shape. This makes it easier to cut even, straight strips.
- Slice into thin planks: Place the vegetable block flat on the cutting board and carefully slice it lengthwise into thin, even planks about 1/8 inch thick.
- Cut into strips: Stack the planks and cut lengthwise again into thin, uniform strips to create the classic julienne shape resembling matchsticks.
- Use or store: Use your julienned vegetables immediately in recipes or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Use a sharp knife and steady hand for the best results and to maintain uniformity in the strips.
- If working with softer vegetables like cucumbers or squash, slicing a little thicker can help prevent breakage.
- Julienne strips are perfect for salads, stir-fries, garnishes, and vegetable platters.
- Practice makes perfect—start slowly and always prioritize safety when handling knives.
