Technique: Julienne Carrots—Asian Style

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