Learning to chop: the 'chiffonade' or shredding technique

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2 June

About this technique

Skill level

Intermediate

Equipment

Sharp knife

Chopping board

To 'chiffonade' means to shred very finely – this technique works well with lettuces, cabbages and herbs.

Recipes using this technique

Plum pudding (plum duff) by Simon Rimmer.
Attribution
Desserts
Quick pizza dough. by Akis Petretzikis.
Attribution
Main course
Peking-style duck with udon noodle soup. by Ching-He Huang.
Attribution
Main course
Healthy homemade coleslaw. by Chris Bavin.
Attribution
Side dishes
Pork taco. by Hala El-Shafie.
Attribution
Main course
Chinese lemon chicken. by James Martin.
Attribution
Main course
Colcannon. by Hugh Fearnley-Whittingstall.
Attribution
Side dishes
Kale, pea and ricotta fritters. by Donna Hay.
Attribution
Light meals & snacks
Steak and kidney pudding. by The Hairy Bikers.
Attribution
Main course
Meat and cabbage buns (Bierocks) by The Hairy Bikers.
Attribution
Light meals & snacks
Wilted red cabbage with ham hock. by James Martin.
Attribution
Main course
Lamb, pepper and pineapple kebabs with lime, chilli and coriander mayonnaise. by Levi Roots.
Attribution
Main course
Grilled salmon, braised cabbage with bacon and onions. by James Martin.
Attribution
Main course
Icelandic breaded lamb chops with spiced red cabbage. by Rick Stein.
Attribution
Main course
Singapore-style noodles. by Ching-He Huang.
Attribution
Main course
Easy pot au feu. by Mike Robinson.
Attribution
Main course
Pepperpot stew with spillers dumplings. by Levi Roots.
Attribution
Main course
Sweet potato gumbo with cornbread muffins. by Simon Rimmer.
Attribution
Main course
Cabbage with mustard seeds. by Roopa Gulati.
Attribution
Side dishes
Spotted dick and custard. by James Martin.
Attribution
Desserts
Carrot and sweet potato soup. by Levi Roots.
Attribution
Light meals & snacks
Braised cabbage with potatoes. by Phil Vickery.
Braised red cabbage with bacon. by Brian Turner.
Goat stew
Attribution
Main course