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You can shred cabbage by hand or with
a vegetable slicer. To cut vegetables into julienne, thinly slice the
vegetables, stack the slices and slice them again. The size and thickness
of the julienne is determined by how thick you make the slices.
Plastic vegetable slicers and
mandolines have julienne attachments, but most only offer one or two sizes
which never seem to be the right one, and it can be very difficult to
force a vegetable through the many tiny blades. It's generally better to
slice the vegetable on the slicer and then julienne the slices by hand.
To cut herbs or leafy vegetables into
chiffonade, stack the leaves, a few at a time, roll into tight little
cylinders, and finely slice them. Because some leafy herbs, such as basil,
which will turn dark when sliced, toss them with a few drops of
olive oil to protect them from the air and to slow down the darkening
process.
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