How to Julienne Carrots
When salads, stir-fries, and other vegetable recipes call for julienned carrots, here’s what to do. Learning how to julienne carrots is definitely easier than it looks, and everyone will be seriously impressed with your professional knife skills.
Servings 4 servings
Calories 30 kcal
Trim off stem end and root tip of carrot. Cut carrots into even lengths, about 2 inches long each.
Working with one piece of carrot at a time, slice off one side of each “log” to make a flat surface. This will prevent the carrot from rolling on your work surface as you cut.
Place the carrot down on that flat side you just made and slice the carrot into thin, 1/8-inch “planks.”
Once you have several planks, stack them on top of one another and slice through the stack to create thin, 1/8-inch strips—similar to matchsticks. Calories: 30 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 50 mg | Potassium: 230 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 12028 IU | Vitamin C: 4 mg | Calcium: 24 mg | Iron: 1 mg