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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.

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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?

Join The Conversation
Susannah-Chen Susannah-Chen 5 years
I like to julienne carrots -- the crunch with them being that exact size of a julienne is irresistible!
Nancy-Einhart Nancy-Einhart 5 years
I have never quite been sure how to do this and I think I always find a new (wrong) way. Thanks for the tips.
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