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Julienning vegetables means cutting them into thin, matchstick-like strips. It’s a classic technique that makes veggies perfect for stir-fries, salads, slaws, and garnishes. Here’s how to julienne vegetables step-by-step:
🔪 How to Julienne Vegetables:
1. Choose the Right Vegetables
Good veggies to julienne include:
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Carrots
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Zucchini
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Bell peppers
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Cucumbers
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Daikon radish
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Potatoes
2. Wash & Peel (if needed)
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Wash your veggies well.
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Peel tough-skinned vegetables like carrots or potatoes.
3. Trim the Ends
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Slice off both ends of the vegetable for a flat, stable base.
4. Create a Flat Surface
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Cut the vegetable in half or into sections if it's long (like a carrot).
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Then slice a thin piece off one side to create a flat surface. This helps keep it from rolling.
5. Cut into Planks
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Slice the veggie lengthwise into thin planks, about 1/8 inch (3mm) thick.
6. Stack & Slice Into Matchsticks
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Stack a few planks together.
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Slice them lengthwise again into matchstick-size strips.
✨ Pro Tips:
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Sharp Knife: A sharp chef’s knife makes the job easier and cleaner.
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Mandoline Slicer: Great for super-even, fast cuts (just watch your fingers!).
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Consistency is Key: Keep your cuts as uniform as possible for even cooking.