This post may contain affiliate links. Please see our disclosure policy.

Learn how to julienne carrots, easily and quickly! With these simple steps below, you’ll learn how to cut carrots into slender sticks that are perfect for salads, sandwiches, soups, and so much more!

Julienne carrots on cutting board with a knife

Julienning seems like such a difficult cutting technique, but it really isn’t. Especially when you have  Calphalon Precision Self-Sharpening knives to help you get the job done. I’ve been using these knives for a few months now, ever since I became a Calphalon Cook, and haven’t had to sharpen them – not even once. There’s this mechanism in the knife block that self-sharpens the knives every time you remove it from the block. It’s a freaking dream!

Needless to say, I’ve enjoyed learning a bunch of new cutting techniques, and how to julienne is certainly one of them!

Julienne carrots on cutting board with a knife

So, how do you julienne carrots?

First things first, you need a nice sharp knife and a potato peeler. Skin the carrot with the peeler to rid the carrot of the top layer of skin. (like in the picture below) This ensures that the carrots are nice and smooth once they’re julienned.

How to julienne carrots – step one: peels the carrots

step two: Cut one side of the carrot so that it lays flat

Cut one side of the carrot so that it lays flat against the cutting board. Slice the carrot vertically as thinly as possible.

step three: stack the sliced pieces on top of each other and slice again into matchsticks

Once the carrot is cut vertically, stack each piece on top of themselves. Then slice again into small matchsticks. (see picture below)

what can you do with julienned carrots?

Besides eating the carrots, there are so many uses for julienned carrots. You can make these Sweet Potato and Pineapple Soba Noodle Vegan Bowls or use them as a topping on soups like this Cheesy Bacon Cauliflower Soup. Julienned carrots also go well on sandwiches and salads too!

Julienne carrots on cutting board with a knife

This blog post for How to Julienne Carrots was made in partnership with Calphalon! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn’t love their products, I would certainly mention it! Thanks for your continued support!

Also, speaking of Calphalon, they’re currently giving 25% off all of their entire site! Hurry while supplies last. If you need to re-up on your cookware or bakeware, I highly suggest heading to Calphalon.com and using code ‘BRITNEY25’ (this excludes sale times)! Calphalon’s products are truly out of this world. Ive been using them for quite some time now and honestly, it’s the best cookware, bakeware, and knives I’ve ever had. I can’t say enough good things about them! Head to Calphalon.com and join my in cooking with their amazing products!

Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!

If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
No ratings yet

How to Julienne Carrots

Prep: 5 minutes
Total: 5 minutes
Servings: 2
Learn how to julienne carrots, easily and quickly! With these simple steps below, you'll learn how to cut carrots into slender sticks!

Equipment

  • Sharp Knife
  • Potato Peeler
  • Cutting board
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 5 Whole Carrots

Instructions 

  • Skin the carrot with a potato peeler to rid the carrot of the top layer of skin. This ensures that the carrots are nice and smooth once they're julienned.
  • Cut one side of the carrot so that it lays flat against the cutting board. Slice the carrot vertically as thinly as possible.
  • Once the carrot is cut vertically, stack each piece on top of themselves. Then slice again into small matchsticks.

Nutrition

Calories: 63kcal, Carbohydrates: 15g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.02g, Sodium: 105mg, Potassium: 488mg, Fiber: 4g, Sugar: 7g, Vitamin A: 25477IU, Vitamin C: 9mg, Calcium: 50mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!

About Britney Chamberlain

Hello friends and welcome to my little (but delicious) corner of the internet! I'm Britney, the heart and soul behind Britney Breaks Bread. I'm a mom, wife, and lover of delicious wholesome food!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating