Which vegetable cut is characterized by a diagonal slice?

The characteristic of a bias-cut is defined by its diagonal slicing technique, which is often used to enhance both the presentation and texture of vegetables. This cutting method involves slicing at a 45-degree angle, which increases the surface area exposed during cooking. This not only improves the overall visual appeal of the dish but can also promote better caramelization and cooking results. The diagonal cut can be particularly effective for vegetables like carrots, zucchini, or green onions, as it creates elongated pieces that are both attractive and easier to eat.

In contrast, the other options refer to distinct cutting techniques. A horizontal cut would imply an even slice across the vegetable's width, while julienne refers to cutting vegetables into thin, matchstick-like strips. Dicing entails cutting vegetables into small, uniform cubes. Each of these techniques serves different culinary purposes but does not encapsulate the unique diagonal slicing feature that defines a bias-cut.