I find this tool to be great when I'm making sandwiches or a salad and just need a bit of carrot or cucumber or whatever. Also works well for potatoes; put your fine shreds into cold water, then drain well and dry with paper towel or a dishtowel. Toss with a bit of olive oil, salt, pepper, whatever you like and bake in the oven. Doesn't work well to do sweet potatoes this way though, they just end up mushy.
Makes nifty, attractive shreds of food, but be careful - this is very sharp. I have julienned my finger at least once. Works better for larger foods like potatoes.