Technique: Julienne Carrots—Asian Style

Appears in

Published 2008

Rinse carrots and peel thoroughly. Trim off ends and discard.
Cutting at an angle, slice thin, 1/16- to ⅛-inch-thick slices. Keep them organized as each slice falls from the knife.
Shingle the slices. (Edges overlapping toward the knife edge) in a somewhat straight line.
Slice into thin, julienne strips.
Lift and toss, removing any grossly abnormal-size pieces.