How to Shred Lettuce
Updated: Nov. 29, 2021
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.
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 TacosBirthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with huge bowls of salads, frijoles, tostadas and salsas. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado
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
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
Tasty Lentil TacosWhen my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
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
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
Walking TacosThese Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington
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
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
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
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
Originally Published: May 13, 2020
