Description
Learn how to cut vegetables into julienne strips using two effective methods. This guide shows you how to peel, trim, and slice vegetables like carrots, cucumbers, beets, and squash into thin, matchstick-sized strips perfect for salads, stir-fries, and garnishes.
Ingredients
Scale
Ingredients
- 1 vegetable (carrot, cucumber, beet, squash, or similar)
Instructions
- Peel Veggies: If you are preparing a carrot or beet, start by peeling the outer layer using a vegetable peeler to remove the tough skin.
- Cut into 3-inch Pieces: Slice the vegetable into 2 to 3-inch pieces, discarding any root or stem ends to get manageable segments.
- Trim off Edge: Place each piece cut-side down on a cutting board and trim a thin slice off the rounded side to create a flat, stable base for safer slicing.
- Cut into Planks: Lay the piece flat-side down and slice it into thin 1/16- to 1/8-inch thick planks. Stack a few of these planks and cut them into matching 1/16- to 1/8-inch julienne strips. Don’t forget to cut the trimmed edge into strips as well.
- Alternative Method – Cut at a Bias: For cylindrically shaped vegetables, cut diagonal slices (bias) about 2 to 3 inches long and 1/16- to 1/8-inch apart starting from the root or stem end.
- Cut into Strips: Stack several bias-cut pieces and slice down through the stack at 1/16- to 1/8-inch intervals to create the julienne strips.
Notes
- Use a sharp knife for clean, even cuts and safer handling.
- Julienne strips are typically 1/16- to 1/8-inch thick and about 2 to 3 inches long.
- The trimmed edge is often discarded but can also be cut into strips to minimize waste.
- This technique works well for any firm vegetable with a cylindrical or block shape.
