• Place the cutting board on a stable surface to prevent movement.

• Wash and peel the vegetables (e.g., carrots, zucchini) if necessary.

• Using a julienne peeler: Hold the vegetable firmly against the cutting board and glide the peeler down the length of the vegetable to create thin, uniform strips.

• Using a knife: Slice the vegetable into flat, even slabs, then stack the slabs and cut them into thin, matchstick-like strips.

• Arrange the julienned vegetables for garnishing, salads, or stir-fries.

• Use immediately for the freshest results or store in an airtight container in the refrigerator.

• Step 1: Rinse the cutting board and julienne peeler immediately after use.

• Step 2: Wash the board with warm soapy water using a sponge and rinse thoroughly. Avoid soaking wooden boards.

• Step 3: Wash the julienne peeler with warm soapy water, carefully scrubbing the blades to remove residue.

• Step 4: Dry both tools thoroughly before storing. Maintain wooden boards with food-safe mineral oil.