--- title: "Julienne: what it means in cooking — Tiny Plates" description: "Julienne is a knife cut that turns vegetables into thin, even matchsticks about 3 mm thick and 5 cm long, for salads, stir-fries and garnishes." url: "https://www.tinyplates.dev/glossary/julienne" --- # Julienne Julienne is a knife cut that turns vegetables into thin, even matchsticks about 3 mm thick and 5 cm long, for salads, stir-fries and garnishes. Also called Julienned, Matchsticks. Julienne is a French knife cut that makes long, thin sticks the size of a matchstick. The classic size is 3 mm (1/8 inch) square and 5 cm (2 inches) long. A fine julienne is half as thick. It is used for carrots, celery root, bell peppers (peppers in the UK), ginger, cucumber, zucchini (courgettes in the UK) and leeks. ## How to do it 1. Peel the vegetable and cut it into lengths of about 5 cm (2 inches). 2. Cut a thin slice off one side so each piece sits flat and does not roll. 3. Slice it lengthwise into thin planks 3 mm (1/8 inch) thick. 4. Stack two or three planks and slice them lengthwise into sticks 3 mm (1/8 inch) wide. 5. Keep your fingertips curled under and the knife against your knuckles. A [mandoline](https://www.tinyplates.dev/glossary/mandoline) with a julienne blade does this fast and evenly. Always use the hand guard. A julienne peeler works well for carrots and zucchini. ## Why it works Thin, even sticks cook in a minute or two, so they suit stir-fries and quick sautés. Raw, they stay crisp and mix well through salads and slaws. Their length makes them look neat in spring rolls, on top of soups or as a [garnish](https://www.tinyplates.dev/glossary/garnish). ## Common mistakes * Uneven planks. The sticks can only be as even as the planks they come from. * Cutting the planks too wide, so you end up with thin flat strips rather than square sticks. * Stacking too many planks at once. They slide apart and the sticks come out ragged. * Leaving the cut vegetables out to dry. Keep them in a covered container or under a damp paper towel in the fridge. ## In recipes "Julienned", "cut into matchsticks" and "cut into fine strips" all mean this cut. A thicker stick of 6 mm (1/4 inch) is a [batonnet](https://www.tinyplates.dev/glossary/batonnet). Cutting a julienne across into tiny cubes gives a [brunoise](https://www.tinyplates.dev/glossary/brunoise). Leafy herbs cut into thin ribbons are a [chiffonade](https://www.tinyplates.dev/glossary/chiffonade), not a julienne. ## Recipes that use this technique 5 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2015/01/ChickenZoodleLoMeinForTwo.jpg)Chicken Zoodle "Lo Mein" For Twowww.skinnytaste.com · 30 min](https://www.skinnytaste.com/chicken-zoodle-lo-mein-for-two/) * [![](https://pinchofyum.com/tachyon/Spring-Roll-Bowls-Recipe.jpg?fit=225%2C225)Spring Roll Bowls with Sweet Garlic Lime Saucepinchofyum.com · 45 min](https://pinchofyum.com/spring-roll-bowls) * [![](https://www.skinnytaste.com/wp-content/uploads/2014/07/Mediterranean-Boneless-Pork-Chops-with-Spiralized-Veggies-1-4.jpg)Mediterranean Boneless Pork Chops with Julienned Vegetableswww.skinnytaste.com · 35 min](https://www.skinnytaste.com/mediterranean-boneless-pork-chops/) * [![](https://www.skinnytaste.com/wp-content/uploads/2014/08/Kung-Pao-Chicken-Zoodles.jpg)Kung Pao Chicken Zoodles For Twowww.skinnytaste.com · 15 min](https://www.skinnytaste.com/kung-pao-chicken-zoodles-for-two/) * [![](https://minimalistbaker.com/wp-content/uploads/2015/03/Bahn-Mi-Spring-Rolls-SQUARE.jpg)Tofu Spring Rolls with Pickled Veggies (Banh Mi-Inspired)minimalistbaker.com · 45 min](https://minimalistbaker.com/bahn-mi-spring-rolls/) ## Related terms * [BatonnetBatonnet is a classic knife cut that turns vegetables into even sticks about 6 mm thick, used for crudités and fries and as the first step to a small dice.](https://www.tinyplates.dev/glossary/batonnet) * [BrunoiseBrunoise is the smallest classic dice, with cubes about 3 mm on each side, cut from a julienne and used in sauces, garnishes and fine fillings.](https://www.tinyplates.dev/glossary/brunoise) * [ChiffonadeChiffonade is a knife technique for cutting basil and other leafy herbs or greens into thin ribbons by stacking the leaves, rolling them and slicing.](https://www.tinyplates.dev/glossary/chiffonade) * [MandolineA mandoline is a flat slicer with a fixed blade that cuts vegetables into even, paper-thin slices. Here is how to use one safely.](https://www.tinyplates.dev/glossary/mandoline) * [Chef's knifeA chef's knife is the all-purpose kitchen knife, with a wide 20 cm (8 in) blade for chopping, slicing and mincing. Here is how to hold it.](https://www.tinyplates.dev/glossary/chefs-knife) [More in knife skills and preparation](https://www.tinyplates.dev/glossary/category/knife-skills)[Every term from A to Z](https://www.tinyplates.dev/glossary)