Prepare the Vegetable

Julienne vegetables are the finest, matchstick vegetable cuts. The uniform strips add a dash of color and beauty to dishes. First, wash and peel the vegetable, as needed.

Cut Four Sides

Cut a flat surface on each of the vegetable’s four sides, making a rectangle shape.

Cut 1/8-inch thick slices, lengthwise through the vegetable.

Stack the vegetable rectangles flat, one on top of the other, and repeat the 1/8-inch thick, lengthwise slices. These are julienne cuts.