How to Julienne Carrots (Matchsticks)

To julienne a carrot, peel it, cut it into 5cm lengths, then square off the rounded sides so it sits flat. Slice each block into thin planks, stack the planks, and cut down into thin matchsticks about 3mm wide. Even sticks cook evenly and keep a pleasant tender-crisp bite.

Julienned carrots look tidy and cook fast, which matters in a quick stir-fry where thick chunks would stay raw. The same cut works for salads, spring rolls and noodle bowls.

Step by step

1. Peel and cut to length. Peel the carrot, then cut it into roughly 5cm pieces so they’re easy to handle.
2. Square it off. Trim a thin slice from each rounded side to make a flat-sided block. It stops the carrot rolling.
3. Slice into planks. Cut the block lengthwise into thin planks, about 3mm thick.
4. Stack the planks. Lay a few planks flat on top of each other.
5. Cut into matchsticks. Slice down through the stack into thin sticks, using the claw grip to guard your fingers.
6. Keep them even. Consistent width means everything cooks at the same speed.

Common mistakes

• Skipping the squaring-off step, so the carrot rolls and your cuts go crooked.
• Cutting planks too thick, which gives you batons, not matchsticks.
• Stacking too many planks at once so the pile slips.
• Rushing with a blunt peeler or knife, which slides on the hard carrot.

Do I have to peel the carrot first?

Not strictly. A well-scrubbed carrot is fine to julienne with the skin on, especially the fresh ones from the wet market. Peeling just gives a cleaner look and removes any bitterness from older carrots.

▶ Watch: Learn to Julienne Carrots in 20 Seconds (short)

With your matchsticks ready, tell OneToCook what’s in your fridge for a fast stir-fry. See the technique glossary for more, and learn the claw grip and how to prep ginger next.