(Or even simpler still, you can use a regular ole kitchen knife to cut long,
thin julienne strips like they teach you in culinary school.
Cut cabbage, jícama, and carrots into
thin julienne strips.
Cut the beets and butternut squash into very
thin julienne strips, about the size of matchsticks.
Not exact matches
You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom, tofu,
thin sliced egg omelette, etc... Thinly slice or
julienne vegetables, parboiling if necessary tie on with a
thin (1/4» or 6 mm)
strip of nori or vegetable
strip wrapped around the whole sushi if needed..
If not, use a vegetable peeler or
julienne peeler to slice the zucchinis into
thin strips.
While the cauliflower is cooking, spiralize,
julienne, or thinly slice the zucchinis into noodles or
thin strips.
Halve each piece lengthwise, then slice lengthwise into
thin strips (
julienne).
With a
julienne peeler, or a sharp knife, slice the carrot and cucumber (minus the seeds) in to
thin strips.
Slice the prunes lengthwise into
thin strips (
julienne).
Using a
julienne peeler, peel the carrots into
thin strips.