How to Shred Lettuce

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I’m excited to show you How to Shred Lettuce. You can also use this technique to thinly slice basil, spinach and many other 🥬 leafy greens. I often get asked about how to do basic cooking tasks like How to Dice an Onion, 🥚 How to Poach Eggs, and other tips and advice in the kitchen. I am self-taught and never went to culinary school but I feel like over the last decade I have learned a lot through practice so I hope to share some valuable tips and tricks.

Why You’ll Love How to Shred Lettuce

You’re going to love this tutorial on How to Shred Lettuce because it will take your recipes to the next level. The truth is, my mom has always cut lettuce like this so she and I have a very hard time eating salads that have a thicker cut. I personally feel that when you take the time and have some patience to enjoy the process, salad tastes that much better! Not to mention this skill can transfer to other leafy greens and 🌿 herbs like basil.

How to Shred Lettuce

🪵 Ensure the cutting board is stable: use a board with grips, non-slip mat, or damp paper towel underneath.

🔪 Use a sharp knife for precise cuts and safety.

💦 Wash and pat dry romaine lettuce leaves.

🥬 Then, stack 3-4 leaves and roll them tightly like a cigar.

🌟 Now, use a slicing technique called Chiffonade: cut thin strips perpendicular to the roll. Now you’ve learned How to Shred Lettuce!

Nonna’s Tip

Use a sharp knife: any knife will work but make sure it’s sharp and you take your time. 

How to Shred Lettuce

Variations and Substitutions for How to Shred Lettuce

You can definitely try this method other common leafy vegetables or herbs! Let me know in the comments what you use.

  1. Instead of romaine lettuce, you could use other types 🥬 such as iceberg lettuce, kale, arugula, or mixed greens.
  2. Expand beyond lettuce and use other leafy greens such as spinach, Swiss chard, or collard greens.

Other Tutorials

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Common Questions

What type of cutting board should I use?

Be sure to use a steady cutting board when you are learning How to Shred Lettuce; make sure the board doesn’t move on the counter. You can do this by using a damp paper towel under the board or a non-slip mat or a cutting board that has grips on the bottom. The paper towel method is my favorite.

How should I hold the knife when cutting?

Have a sturdy hold on the knife and never put your pointer finger on top of the knife. Wrap your entire hand around the handle closer to the bottom. Your hand shouldn’t be near the top of the handle where you have no control.

How can I make sure I am cutting safely?

When learning How to Shred Lettuce or cutting anything, always make a ‘claw’ with your non-cutting hand and place your knuckles down on the vegetable you are cutting. Your knuckles will protect you from cutting yourself and guide you. Then, always move the guiding hand back as you cut and pay attention. Go as slow as you need to! Have patience and enjoy the process. This should be relaxing and therapeutic.

How to Shred Lettuce

How to Shred Lettuce

This is the method my mom has used my whole life. Slicing greens thinly like this makes a world of a difference and allows dressing to marinate all through a salad. You can also use this method for other leafy greens.
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Course: Salad
Cuisine: American, Bulgarian, Greek, Mediterranean
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes


  • Make sure the board you are using is not moving around. Either purchase a board with grips, use a non-slip mat or use a damp paper towel underneath.
  • A sharp knife is a must here. A dull knife will bruise most produce and you are more likely to cut yourself. Wash the romaine lettuce leaves and pat them dry.
  • Stack 3-4 leaves on top of each-other and roll them up like a cigar and start making thin cuts with a sharp knife. This technique is called Chiffonade and it is a slicing technique in which leafy green vegetables such as spinach, or flat-leaved herb like basil, are cut into long, thin strips.
  • This cut is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.


Additional Info

Course: Salad
Cuisine: American, Bulgarian, Greek, Mediterranean
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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