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Julienne carrots, cucumbers, squash, and beets are shown on a cutting board.
5 from 2 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.

Course Side Dish
Cuisine American
Prep Time 2 minutes
Total Time 2 minutes
Servings 1 serving
Calories 25 kcal


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


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

Classic French Method:

  1. Cut the vegetable into 2 to 3-inch pieces, discarding any root or stem ends.

  2. 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.

  3. 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:

  1. 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.

  2. Stack a few of these pieces on top of each other and cut again into 1/16- to ⅛-inch strips.

Recipe Video

Recipe Notes

  • Alternatively, you can use a julienne peeler , but do note that the strips will be pretty thin and small.
Nutrition Facts
How to Cut Julienne Strips
Amount Per Serving
Calories 25 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 42mg2%
Potassium 195mg6%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 10191IU204%
Vitamin C 4mg5%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.