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julienned vegetables on a cutting board next to an oxo peeler on a counter

How to Use a Julienne Peeler

Learn how to safely use a julienne vegetable peeler on different kinds of veggies, such as root veggies, carrots, potatoes, and zucchini.
Course Side Dish
Cuisine American, French
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 25kcal



  • 1 carrot or other firm vegetable


  • Lay the carrot flat on a cutting board. If it rolls around, try slicing off some of one side so that it sits still.
  • Hold the julienne peeler in one hand and run it from the top of the carrot to the bottom, making thin strips as you go. Use your other hand to hold the veggie down at the top away from the path of the blade.
  • Slice any remaining carrot that you were not able to run through the peeler with a knife. Enjoy in salads, slaws, and more!



  • Use the same technique when using a julienne peeler on zucchini.
  • When using the peeler on round root veggies, such as beets, turnips, or rutabaga, peel and slice the veggies in half. Place one half cut side down on the cutting board for stability before running the peeler from top to bottom. Use your free hand to hold the veggie down at the top away from the blade's path.
  • For potatoes, use the same technique as the one for other round root veggies. Or, cut the potato in half lengthwise and hold one half at a 45 degree angle on the cutting board. This way, it will still be supported on the cutting board but will be easier to peel at an angle.
  • Safety precautions:
    • Always make sure the plastic cover is flipped over the blade on the julienne peeler when you are not using it.
    • Always use a cutting board for support when using a julienne peeler. Do not hold veggies in your palm, since this increases the risk of nicking your thumb, palm, or fingers.
    • It's not always possible to cut the entire vegetable with a julienne peeler. Stop using the peeler once there isn't enough veggie left to safely run through it. Cut the rest of the veggie with a knife.


Serving: 1carrot | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10191IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg