Skip Nav
Food Video
Eat the Trend: Giant Meatball Stuffed With Spaghetti
Appetizers
40+ make-ahead appetizers, the secret weapon of smart hosts
Holiday Living
Mashed Potatoes So Creamy That They Need No Adornment

How to Julienne Vegetables

Know Your Techniques: Julienne

Like the chiffonade, a julienne is a very useful and visually appealing way to cut vegetables. This cut will take many of your dishes to the next level in terms of aesthetics and texture. We're using a zucchini for our demonstration, but this technique works on any number of fruits and vegetables.

Cut a 2 1/2 to 3-inch section of your zucchini so that it stands up straight and square off the round edges.

Slice off 1/8-inch slices of the zucchini, using your knuckles as a guide.

Keep reading for more!

Stack the slices that you just made and again using your knuckles, cut 1/8-inch wide sticks (these should be 1/8-inch by 1/8-inch by 2 1/2 to 3 inches). They will pile up on the end of your knife and be long even sticks.

When do you find a need for this technique?

How to Make Bruschetta Like an Italian
How to Stop an Avocado From Browning
How Chefs Make Chocolate Chip Cookies
The Right Way to Cook Things
From Our Partners
Latest Food
All the Latest From Ryan Reynolds