How to Slice Carrots Like Matchsticks

Garnish vegetable sides with matchstick cut carrots.

Delicately cut carrot matchsticks add crunch to salads without overpowering the other ingredients. The matchsticks also make an attractive but edible garnish on top of food, or on the side of a plate. A julienne cut creates the small carrot matchsticks. The same method is used for other vegetables as well. Always use a sharp knife to ensure your cuts are clean, and so you don't have to force the blade through the carrot.

Things You'll Need

• Cutting board
• Knife
• Vegetable peeler
• Scrub brush

Instructions

1. Cut the top and bottom off the carrot. Peel the skin off the carrot with a vegetable peeler.

2. Wash the carrot under running water. Scrub lightly with a vegetable brush to ensure the vegetable is clean.

3. Cut the carrot into 3-inch segments. The length of the segment determines the length of the matchsticks.

4. Slice the carrot segments lengthwise. Make each slice 1/4-inch thick.

5. Stack the slices on top of each other. Slice the stack crosswise into 1/4-inch thick matchsticks. Repeat the slicing for each carrot segment until the whole carrot is cut into matchsticks.

Tips & Warnings

• Rock the knife as you cut. The back of the knife, near the handle, should remain in contact with the cutting board as you cut.

• Avoid injury by folding the fingers holding the carrot under, so the knife blade rests near your knuckles. If the knife slips, you only skin your knuckles instead of slicing your fingertips.

References

• Cook's Illustrated; How to Cut Vegetables; July/August 1994
• Good Housekeeping: Knife Techniques: How to Julienne Vegetables