How to Cut Julienne Strips

Original Post: https://www.evolvingtable.com/julienne-cut/

Julienne carrots, cucumbers, squash, and beets are shown on a cutting board.

5 from 7 votes

How to Cut Julienne Strips

With this simple step-by-step Julienne Cut tutorial, you can master a French knife technique in practically no time! Using a sharp chef’s knife, slice everything from carrots to cucumbers to bell peppers in fine, thin strips.

Prep Time2

Total Time2

Course: Side Dish

Cuisine: American

Servings: serving

Author: London Brazil

Ingredients

1 vegetable carrot, cucumber, beet, squash, etc.

Instructions

If julienning a carrot or beet, first peel the outer layer using a vegetable peeler.

Classic French Method:

Cut the vegetable into 2 to 3-inch pieces, discarding any root or stem ends.
Place the piece cut-side down on a cutting board and trim a thin slice off of the rounded side to square it off and make a stable base.
Place the piece flat-side down and slice into thin 1/16- to ⅛-inch planks. Stack a few of these slices together and cut again into 1/16- to ⅛-inch strips. And that piece you trimmed at the beginning - don't forget to cut that into strips, too!

Alternative Method:

Starting from the root or stem end of a cylindrically shaped vegetable, cut at an extreme diagonal, or bias, that is 2-3 inches in length. Continue making these cuts 1/16- to ⅛-inch apart.
Stack a few of these pieces on top of each other and cut again into 1/16- to ⅛-inch strips.

Video

Notes

Alternatively, you can use a julienne peeler , but do note that the strips will be pretty thin and small.

Nutrition