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

Greek pulled duck burger with apple and peach slaw. by Maria Elia.
Attribution
Main course
Fiery smashed jalapeño tacos. by Rhian Melvin.
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Main course
Red cabbage by Deborah Reddihough.
Attribution
Side dishes
Christmas red cabbage. by The Vegetarian Society.
Attribution
Side dishes
Salt pork belly with split pea purée and sauerkraut. by Rick Stein.
Attribution
Main course
Classic cheeseburger with special sauce and cheese skirt by Anthony Murphy.
Attribution
Main course
Miso ponzu poke bowl. by Suzie Lee.
Attribution
Main course
Sea bass with tomato, olive and herb sauce. by Mitch Tonks.
Attribution
Main course
Frying pan chicken shawarma with lentil salad. by Dr Saliha Mahmood-Ahmed.
Attribution
Main course
Pad Thai with tofu. by Rick Stein.
Attribution
Main course
Steamed Cantonese-style fish with spicy noodles. by Ken Hom.
Attribution
Main course
Southern-fried chicken and coleslaw. by Antony Worrall Thompson.
Attribution
Main course
Vegetable noodle pancake by Silvana Franco.
Attribution
Main course
Braised cabbage with bacon
Attribution
Side dishes
Prawn cocktail with grapefruit. by Sophie Grigson.
Attribution
Starters & nibbles
Pan-roasted sea bass with basil butter sauce. by Matt Tebbutt.
Attribution
Main course
How to make Christmas pudding. by Sophie Grigson.
Attribution
Desserts
John Dory with beer, bacon and lettuce by Rick Stein.
Attribution
Main course
Healthy tuna pasta bake. by Sunil Vijayakar.
Attribution
Main course
Baked stuffed aubergine with walnut and Roquefort. by James Martin.
Attribution
Main course
Quick hot and sour noodle soup. by Ching-He Huang.
Attribution
Main course
The best Christmas pudding. by Nigel Slater.
Attribution
Desserts
Clootie dumpling. by Nick Nairn.
Attribution
Desserts
Plum pudding (plum duff) by Simon Rimmer.
Attribution
Desserts