How to julienne vegetables?

With this simple, step-by-step julienne cutting tutorial, you'll learn to master the French knife technique in no time! Using a very sharp chef's knife, you will be able to cut everything: from carrots to cucumbers to peppers, all in thin strips. Vegetables cut into julienne have many applications in the kitchen, vegetables in salads or sautéed in the pan, what is certain is that you will not regret having learned it!

But, what is a julienne cut?

julienne vegetables carrot blog

Julienne is a classic French method of cutting which makes it possible to obtain pieces of fruit or vegetables 5 to 7 cm long and 0.2 to 0.4 cm wide.

It's perfect for getting super thin and crunchy pieces of carrot, cucumber or bell pepper for recipes like Vietnamese spring rolls, California rolls or beef and broccoli stir-fry! Delicious, isn't it?

There are different options for julienned vegetables.

1. Use a knife

It's how chefs do it, and it's a good chance to work on your knife skills. Watch the video below, just make sure your knives are sharp (otherwise they can slip and cut you)

2. Use a food mandolin

If you have one and never use it, here's your chance to put it to use!

3. Use a food processor

The slicing disc of a food processor is designed to produce slices about 1 cm thick. Don't use the grating disc or you'll end up with potato salad!

4. Use a julienne peeler

You won't get the same cut as with the previous options, but you might like the result. Hold one end with your non-dominant hand and peel using firm, steady pressure. Once one side is done, lay the remaining flat surface on a cutting board. This technique works for long, thin-skinned vegetables. There are also julienne peelers , with teeth.


This one above, received rave reviews from one of our acquaintances. We tried it, and it was an instant hit for us. Here's how to use it. The blade is incredibly sharp for about twenty years.

5. Use a spiralizer

The visual effect is different from that of a julienne, but just as tasty!

What vegetables can be made into vegetable julienne?

The following vegetables are the easiest to cut into short or long matchsticks:

Asparagus, beets, peppers, broccoli, celeriac, cucumbers, eggplant, fennel, green beans, kohlrabi, long peppers (anaheim, banana, poblano) P-potatoes/sweet potatoes, radishes, rutabagas, squash summer (yellow squash, zucchini) Winter squash (acorns, butternut, etc.) Turnip.

What is the difference between a julienne cut and a stick cut?

While the terms "julienne" and "batonnet" both refer to long, rectangular cuts of vegetables, sticks are significantly thicker than juliennes. The sticks are usually about 6-8cm long and 0.75-1.5cm wide.

Why is it called "Julienne"?

The term "julienne cut" refers to a specific style of vegetable preparation used in julienne soups, which feature thin, matchstick-shaped cuts.

What is the shape of the brunoise?

The brunoise cut uses strips of julienned vegetables as a base to cut out small, almost perfectly uniform cubes. They are perfect for soups, salsas and pies. Used on onions, celery and carrots, this method also makes it possible to achieve a perfect mirepoix.

What is the difference between a julienne and a chiffonade?

Julienne cuts vegetables into matchsticks, while chiffonade refers to a similar basic technique used to cut thin strips of herbs or other leaves, such as basil. This technique can be particularly useful for grating herbs with a delicate texture. Particularly, for dishes such as pasta salads or pasta salads, which you can accompany with a green tea on the side to combine the health benefits; moreover, we recommend these beautiful Japanese Teapots .


The name julienne comes from the way the vegetables are cut. Originally it was called slicing, but the method involves cutting the vegetables into thin, elongated strips. This technique cooks vegetables quickly and creates a better balance. When making julienned vegetable soup at home, you can add pomegranate seeds or chives to add color and flavor.

Another article that will surely interest you: How to give flavor to a julienne of vegetables

Benjamin from Mon-épluche-lé