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.
Ingredients
- 1 vegetable carrot, cucumber, beet, squash, etc.
Instructions
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If julienning a carrot or beet, first peel the outer layer using a vegetable peeler.
Classic French Method:
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Cut the vegetable into 2 to 3-inch pieces, discarding any root or stem ends.
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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.
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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:
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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.
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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.