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How to Make Julienne Cuts

By Tom Thulen & Betsy Nelson
Created January 10, 2017
Betty bloggers Tom Thulen and Betsy Nelson show us how to cut vegetables into elegant julienne shapes.

To cut julienne or matchstick-shaped cuts, slice your food into the desired thickness and then slice those pieces into the desired size of matchstick. 

For carrots, cucumbers, daikon radish, zucchini or other “linear” vegetables, it works best to cut the slices on the bias, depending on how long you wish your matchsticks to be, using your chef’s knife.


Then slice those pieces on the bias.


Cutting your own julienne veggies rather than purchasing pre-cut vegetables is not only a cost-savings measure, but is also healthier, as veggies prepped at home as fresher and less at risk for food-borne illness that can occur in processing plants. You will also have the control of cutting your veggies to the thickness and size that you prefer.