Learn how to julienned carrots in 2 ways! These simple methods result in crisp, thin matches that are perfect for soups, stir-fries, salads and more.
Learning how to julienne carrots may seem difficult, but if you like cooking with vegetables, this simple French technique will serve you well. It’s a fantastic example of how you Cut a vegetable can totally transform its character. While whole carrots are tough and chunky, julienne are crispy and delicate. They are a great way to add crunch and a sweet, earthy flavor to all kinds of dishes. Toss them in stir-fries, put them in a wrap or sprinkle them on a salad!
How to Julienne Carrots with a Peeler
Most often I julice carrots in two ways: with a julienne peeler or with a knife. If you plan to julienne carrots (or other vegetables – zucchini, cucumbers, etc.), I highly recommend investing in a peeler. They are cheap and efficient. Using just one, you can julienne a bunch of carrots in minutes! I like the one from OXO. It works perfectly and it’s only $ 8.
To julienned carrots with a peeler, place a large carrot, long side down, on a flat surface. Hold the carrot by its thick end and slide the peeler down the carrot, moving from the thick end to the thin end. This movement will produce thin carrot matches. Repeat until the carrot becomes too thin to be julienned. That’s it!
Tip: if your carrots have tops, I recommend leaving them. They are handy for anchoring carrots while you are working.
How to julienne carrots with a knife
No julienne peeler? No problem. You can also julienned the carrots with a knife. It takes a little longer, but you will be impressed with your sophisticated knife skills and always end up with perfect carrot matches. Here’s how to do it:
- Peel the carrots first. Use a regular vegetable peeler to slice the carrot skins.
- Next, place the carrots on a cutting board, long side down. Cut off the top and use a sharp chef’s knife to cut the carrots into 2 or 3 pieces crosswise. Each should be 2 to 3 inches long. The exact size and number will depend on the size of your carrots. Slice each piece lengthwise into thin boards.
- Lay a board on its wide, flat side and cut it lengthwise into thin matches. Repeat with the remaining planks. If you want, you can stack the boards together, cutting a few at a time to work faster.
How to use julienned carrots
Whether you julienne carrots with a peeler or with a knife, there is so many ways to use them! If you really want to show them off, make this carrot salad. Julienned carrots mingle with fresh herbs, pistachios and sweet Medjool dates, and an aromatic vinaigrette ties it all together. If you love carrots, you’ll love this salad.
Otherwise, toss carrots into soups, stir-fries, bowls and more! Try using them in one of these recipes:
How do you like to use julienned carrots? Let me know in the comments!
More vegetable cooking guides
If you enjoyed learning how to julienned carrots, then check out one of these cooking or cutting vegetable tutorials:
How carrot julienne
Learn how to julienned carrots in 2 ways! These crisp and delicate matches are delicious in carrot salads, stir-fries, soups and more.
- 1 grind medium or large carrots
For carrot julienne with a julienne peeler: Wash the carrots well and dry them. Place one, long side down, on a flat surface. Hold the thick end of the carrot and slide the julienne peeler from the thick end to the thin end. Repeat until the carrot is too thin to julienne. Repeat with the remaining carrots.
For julienne the carrots with a knife: Wash the carrots well and peel them with a vegetable peeler. Place them on a cutting board, long side down, and cut off the top. Cut the carrots crosswise into 2 or 3 pieces (2-3 inches). The exact number and size will depend on the size of your carrots. Slice each piece lengthwise into thin boards, then cut the boards lengthwise into thin matches. To work faster, you can stack the boards as you cut them into matches.
Use it in carrot salads, stir-fries, or any recipe that calls for julienned carrots.