Julienned carrots are crisp and delicate. Their long, thin shape creates a lot of surfaces for flavor, making them perfect for salads, stir fries and quick pickles. I like them so much that I’ve put together a little step-by-step guide on how to julienne your own carrots. I’ve also included photos of how to cut your julienne strips (or matchsticks) into fine dice.
To cut your carrots you are going to need a good, sharp knife. The idea is to make swift, clean cuts.
1. Peel your carrot and trim it at both ends
2. Make a lengthwise slice in your carrot to create a flat edge. Turn the carrot onto this edge to keep it from rolling around.
3. Cut your carrot into a length you feel comfortable working with. My matchsticks are typically about 2-inches long (you may reverse steps 2 and 3).
4 & 5. Slice your carrot lengthwise into 1/8-inch planks
6. Once your planks are cut, turn them over so the widest edge is resting on the cutting board. Cut the planks lengthwise into 1/8-inch matchsticks. You can stack the planks before cutting, or you can cut them one at a time.
7 & 8. For fine dice, rotate your matchsticks and cut crosswise every 1/8 inch. You’ll be left with tiny 1/8 x 1/8 x 1/8-inch cubes that are really useful in sauces.