Instead of buying a whole bag of pre-shredded lettuce at the grocery store, make just the amount you need by shredding a head of lettuce yourself. This guide explains how to shred lettuce three ways.
How to Shred Lettuce
Updated Nov. 29, 2021
Need a lot of shredded lettuce in a hurry for a chopped salad or as an accompaniment for your Taco Tuesday spread? You’ll need a head of a lettuce (of course!) and either a knife, grater or food processor.
How to Shred Lettuce
Before you begin, remove any bruised or damaged outer leaves on the lettuce head. Then, thoroughly wash the lettuce, shaking to remove any excess moisture. To remove the stem, whack the lettuce head against the surface of a cutting board with the core pointing down. The stem will easily pop out (seriously!).
Method 1: Use a Knife
You’ll need a sharp knife for this method. Be sure to follow the rules for proper knife care and maintenance.
Step 1: Cut the lettuce head in half
Use a chef’s knife or cleaver to cut the lettuce head in half.
Step 2: Cut into quarters
Cut each lettuce half into quarters.
Step 3: Slice into shreds
Place the quartered lettuce cut-side down on a cutting board. Then, use the knife to slice the lettuce into 1/8 to 1/4 inch shreds.
Method 2: Use a Box Grater
Step 1: Cut into quarters
Prepare the lettuce head the same way you would when using a knife—by cutting it into quarters.
Step 2: Grate the quartered lettuce
Set a box grater in a large bowl to catch the shredded lettuce. Slide the flat side of the quartered lettuce down the side of the box grater with the large holes to shred the lettuce.
Note: A good box grater is one of the essential kitchen tools every cook should have.
Method 3: Use a Food Processor
This is the best food processor you can buy, according to our Test Kitchen.
Step 1: Cut into quarters
Again, prepare the lettuce head the same way you would when using a knife or box grater, by cutting it into quarters.
Step 2: Use the slicing disc attachment
Set up your food processor with the slicing disc attached. Feed the quartered lettuce through the tube into the food processor to shred the lettuce.
Editor’s Tip: If you don’t have a food processor, you could use a blender instead. Proceed slowly and pulse to achieve the desired shredded lettuce texture.
How to Store Shredded Lettuce
The benefit of using one of these shredding methods is that you can shred just the amount of lettuce you need.
However, if you find yourself with some leftovers, store the shredded lettuce in the refrigerator for up to a week. Simply line a plastic zip-top bag with a paper towel to absorb any extra moisture, and place the shredded lettuce in the bag. Zip the bag almost all the way closed, leaving one corner slightly open to allow for airflow.
Top These Tacos with Shredded Lettuce
Baja Pork TacosThis delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas. If you're a vegan, learn how to make these vegan tacos.
Brisket TacosBrisket tacos are perfect for tailgates, family get-togethers and potlucks. Use a slow cooker to make tender beef brisket. Then, set out your favorite toppings for DIY tacos.
Easy Fish TacosSearching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Quick Tacos al PastorWe loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumbs-up. —Lori McLain, Denton, Texas
Mushroom TacosMushroom tacos are mighty tasty when made with well-seasoned portobello mushrooms, sweet red pepper and plenty of spices. Serve them with warmed tortillas and cheese, and everyone will be happy.
Cilantro Beef TacosWhen I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
Lentil TacosThis lentil taco recipe will fool even the meat eaters! Swapping out meat for cooked lentils while using all the typical taco ingredients—like chopped tomatoes and shredded lettuce and cheese—is a game changer.
Slow-Cooker Caribbean Moo Shu ChickenA tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina
Short Rib TacosWhenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Pineapple Shrimp TacosTaste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. —Taste of Home Test Kitchen
Roasted Butternut Squash TacosSpicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious! —Elisabeth Larsen, Pleasant Grove, Utah
The Ultimate Fish TacosSavor these delicious paprika-spiced mahi mahi tacos with a tangy twist of salsa verde and fresh vegetable toppings in just 30 minutes.
Veggie TacosFilled with vegetables, chiles and black beans, these vibrant veggie tacos are a delicious and nutritious option for any day of the week.
Veggie Bean TacosIn the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
Jackfruit TacosThis jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! —Lila Cornelio, Morton Grove, Illinois
Walking TacosWhen sitting down to tacos isn't an option, walking tacos are the answer. These self-contained mini-meals are just the thing for eating on the go or around a campfire.
Chicken Soft TacosMy family loves these tacos. The chicken cooks in the slow cooker, so it’s convenient to throw together before I leave for work. Then we just roll it up in tortillas with the remaining ingredients and dinner’s ready in minutes. —Cheryl Newendorp, Pella, Iowa
Black Bean TacosThis black bean taco recipe folds in fresh vegetables and pantry staples for a dinner that’s simple to whip up—but nobody has to know that. You can even make the mixture ahead of time and bam, once you warm up those taco shells, dinner is served.
Popcorn Shrimp Tacos with Cabbage SlawI love combining classic recipes. This healthy dish brings together crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland
Slow-Cooked Pork TacosSometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps instead of tacos. —Kathleen Wolf Naperville, Illinois
Fish Tacos with GuacamoleFish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. —Deb Perry, Traverse City, Michigan
Vegetarian TacosYou don't need to be a vegetarian to eat vegetarian tacos! Loaded with beans, spices and sauteed onions, these hearty tacos are a quick and easy meal the whole family will enjoy.
Chicken Tacos This chicken taco recipe features a light, refreshing salsa made from avocados and corn. The chicken takes on the perfect combination of seasonings as you cook this dish; you may even want to make extra because it's just that good.
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Slow-Cooker Chicken & Black Bean TacosMy husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Pork Tacos with Mango SalsaI've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
Heavenly Greek TacosThe first time I made these, my fiance and I were in heaven! I don’t think I’ve ever said “mmm” so many times. —Meagan Jensen, Reno, Nevada
Slow-Cooker Beef BarbacoaI love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It’s an amazing alternative to ground beef tacos or even pulled pork carnitas. It’s also versatile. You can have a soft taco bar and let people make their own—or offer mouthwatering Mexican pizzas or rice bowls. —Holly Sander, Lake Mary, Florida
Grilled Chipotle Salmon TacosWhen fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. —Brenda Washnocok, Negaunee, Michigan
Barbecue Pork Tacos with Apple SlawWe celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
Air-Fryer Fried Avocado TacosTacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado. —Julie Peterson, Crofton, Maryland
Cod TacosThe star of this recipe is the dollop of creamy sauce on top of these cod tacos. But we also love that you can have the entire meal ready in under 20 minutes.
Shrimp TacosPlump, spiced shrimp and creamy slaw make these shrimp tacos feel like a restaurant-style meal. Top them off with crumbled Cotija cheese and fresh avocado slices!
Baja Fish TacosNo need to head to Mexico to enjoy Baja fish tacos. With strips of panko-coated mahi mahi, smoky adobo, lime and cilantro, these tacos will take you beachside in no time.
Up Next: How to make a build-your-own taco board.
Originally Published: May 13, 2020
