5 from 21 votes
How to Julienne Carrots
This guide explains how to julienne carrots into long, thin matchstick-like strips by slicing peeled carrots into uniform planks and then cutting those into slender sticks. The technique creates evenly sized pieces ideal for salads, garnishes, and stir-fries where fine, consistent cuts improve texture and presentation.
Prep Time
2 mins
Cook Time
4 mins
Total Time
6 mins
Servings:
4
servings
Calories:
30 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 carrot peeled
Instructions
- Trim off stem end and root tip of carrot. Cut carrots into even lengths, about 2 inches long each.
- Working with one piece of carrot at a time, slice off one side of each “log” to make a flat surface. This will prevent the carrot from rolling on your work surface as you cut.
- Place the carrot down on that flat side you just made and slice the carrot into thin, 1/8-inch “planks.”
- Once you have several planks, stack them on top of one another and slice through the stack to create thin, 1/8-inch strips—similar to matchsticks.
Cup of Yum
Nutrition Information
Calories
30kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
50mg
(2%)
Potassium
230mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
12028IU
(241%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 30
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 50mg | 2% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 12028IU | 241% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.