Julienne vegetables means cutting them into thin, uniform pieces the size of matchsticks. This technique is often used in salads, garnishes, stir fry and soups. Perfect your knife skills with lots of careful practice.
Step
Part 1 of 2: Preparing Vegetables
Step 1. Wash the vegetables thoroughly
You usually julienne fresh vegetables like carrots, zucchini, potatoes, cucumbers and red peppers.
Step 2. Dry your vegetables, or pat them dry with a clean kitchen towel
Step 3. Arrange your vegetables on a cutting board
Cut off the ends with a kitchen knife and discard.
Step 4. Peel the carrots or potatoes before you cut them
Thick skins of zucchini or cucumbers can be cut with a knife.
Part 2 of 2: Cutting Julienne Style
Step 1. Hold the knife in your dominant hand
The index, middle and ring fingers should be cupped around the handle of the knife. The thumb should be placed on the side of the knife, well above the sharp edge of the knife.
Step 2. Hold the vegetables in your other hand
Optional: Use a pinch grip to protect your finger from the blade. Place your fingernail on top of the vegetable, with your finger joint in front of the nail
Step 3. Cut the vegetables into 5 cm long strips
This is the standard length for julienne-sized vegetables, but you can cut them to any length.
Step 4. Cut the edges of the vegetables lengthwise to create a flat surface
Repeat on the other three sides, so you have a four-sided block instead of round vegetables. Your vegetables will no longer roll on the cutting board.
Step 5. Slice the vegetables lengthwise
Do it from one end of the block to the other. Focus on slicing about 0.3 to 0.15 cm in size for a traditional julienne cut.
Step 6. Stack your slices
Repeat slicing lengthwise 0.3 to 0.15 cm in size. You will have vegetables the size of a thin matchstick.
Repeat with the remaining 5 cm sections
Tips
- As a shortcut, use a mandolin slicer to make the first longitudinal cut. Then, stack the pieces on top of each other to slice them into match-sized pieces. Most mandolin slicers have a setting where you can adjust the thickness of the slices to make them a uniform thickness.
- A julienne cut is sometimes referred to as matchstick, French, allumette and bayonet cuts.
