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Jan 17, 2017 at 11:26 comment added rackandboneman A suitable and sharp knife - eg a nakiri - also will give you results that are almost TOO crunchy :)
Jul 22, 2016 at 20:59 comment added user48107 Maybe if you spread the shreds out on a paper towel to soak up the juice, it'll help to keep them from getting too bogged down in juice from the shredding process? I'm not really sure what else to suggest, other than that it may be the specific tools you're using. I've tried many of these methods, watched videos of people using these shredding methods on carrots, and other people don't seem to be getting the same mushy results. So, it may be the tools themselves.
Jul 22, 2016 at 19:51 comment added cbunn @J.D. I've seen those peelers before. I actually bought one recently. It was labeled as a Julienne Peeler. Unfortunately, it was even more of a mess than the box shredder. I'll keep my eyes out for a higher-quality model, though. Thanks.
Jul 21, 2016 at 13:01 comment added GdD This is my favorite method, I prefer the long strips to little bits of carrot any day. I slice carrots directly into a stir fry using the same method
Jul 21, 2016 at 6:43 history edited user48107 CC BY-SA 3.0
Update added.
Jul 21, 2016 at 6:38 comment added user48107 Here, check this out: images-na.ssl-images-amazon.com/images/I/… It's a "carrot shredder." It looks like a vegetable peeler but has notches on it that turn the carrot into thinner shreds instead of ribbons like a typical peeler: images-na.ssl-images-amazon.com/images/I/… Just do a search for "carrot shredder" on a site that sells kitchen products and it should come up.
Jul 21, 2016 at 5:28 comment added cbunn I've seen carrots prepared this way in restaurants before and it is a good idea that I'll try. It'd still be nice to know if there's a way to shred properly. I was assuming it was some technique or treatment for the carrots I was missing.
Jul 21, 2016 at 3:16 history answered user48107 CC BY-SA 3.0