Julienne is a French term that commonly indicates a way of cutting vegetables in very thin strips.

To obtain vegetables in this way, first cut the ingredient into regular slices of one or 2 mm thick, then overlap the strips and reduce them to strips no longer than 3 cm. Nevertheless, today, to carry out this operation there are specific tools, both manual and electric.

The vegetable julienne can be used raw, in mixed salads or cooked with sautéed onion in the preparation of soups. The same word applies to different other ingredients such as ham, chicken breasts, tongue and citrus peel, always cut into strips.