The method used to cut vegetables can be a matter of preference or need. If you plan to eat veggies raw or use them to garnish a dish, the cut can be any that suits your preference. Cut becomes more important, however, when you plan to use the vegetables for a recipe as the cut can affect cooking time and, in turn, the nutritional value of the vegetable. Fortunately, a variety of methods for cutting vegetables exist, ensuring that there is a cut for most every need or preference.
Chop
Step 1
Remove the vegetable's outer peel, if necessary, either by hand or with a vegetable peeler. For example, remove the papery outer peel of an onion using your hands or use a vegetable peeler to remove the skin from a potato.
Step 2
Cut the vegetable in half to give it a flat surface and then set the vegetable on a cutting board, flat side down.
Step 3
Slice into the vegetable by holding one half in place with one hand and cutting lengthwise slices of about 1/8 to ¼ inch wide. Make larger cuts for vegetables that will cook longer and smaller cuts for vegetables that will cook for a short time. Slicing cabbage or lettuce in this manner is also a way to shred the vegetable manually.
Step 4
Dice your vegetable by turning your knife and making one or two horizontal cuts through the vegetable, then making sidewise cuts 1/8- to ¼-inch-wide to create small vegetable cubes.
Step 5
Mince by gathering diced vegetables into a pile and then cutting into the pile. Set the tip of your knife onto the cutting board, using your index and middle finger to keep it in place, and move the knife through the vegetable pile with a rocking motion.
Julienne
Step 1
Julienne, or cut the vegetable into stick-like strips, by first peeling and cutting the vegetable in half, such as for a potato, or thirds for a vegetable such as a carrot. A julienne cut is appropriate for both eating vegetables raw and cooking them.
Step 2
Cut the vegetable into lengthwise slices about 1/4 inch thick.
Step 3
Lay each slice flat and make another series of lengthwise cuts about 1/4 inch wide to create a shape that looks like a square stick.
Chiffonade
Step 1
Stack about 10 leaves from a vegetable, such as spinach, or herbs, such basil or mint, and roll them lengthwise as tightly as possible.
Step 2
Cut the roll into crosswise slices, making each cut as closely to the next as possible. The thinner you can make each cut, the better your final "fluff" will be.
Step 3
Move the slices into a pile and separate the slices by "fluffing" them with your fingers.
Step 4
Add the herbs or greens as a garnishment to any variety of dishes, including pasta or fruit salad.
Tips and Warnings
- Use your recipe as a guide for the correct vegetable cut. In general, chopping, dicing and mincing are meant for cooked recipes while sliced, julienned and shredded vegetables are good for both cooked or raw recipes. You can also use a food processor or food chopper to cut vegetables into standard or decorative cuts.
Things You'll Need
- Vegetable peeler
- Cutting board
- Knife
- Food processor
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