Finely sliced lettuce and cabbage are a typical side dish for Mexican cuisine, form the basis for a salad, and are widely used in restaurants to accompany many other specialties. This subtle cut is not difficult to reproduce even at home. Read this article to learn how to make it by hand with a knife, blender or grater.
Steps
Method 1 of 3: By Hand
Step 1. Start with a head of lettuce or a cabbage.
The iceberg variety is often served as a side dish for enchiladas and tostadas dishes, while green kale is the base of many salads.
Step 2. Eliminate any damaged leaves found in the outer layers
The first leaves, in fact, tend to get damaged. The head should be cooler as you move towards the inner layers.
Step 3. Find the end where the thick stem is present and place it on the cutting board, so as to have a flat and stable base
Step 4. Firmly place the head of lettuce on the cutting board, on the side of the stem
Pretend there is a nail in the middle of the cutting board and you want to use the stem as a hammer. Hit hard. This way you split the stem and there will be no more portions sticking out. Remove it from the head and throw it in the compost.
This step is not required for cabbage, it will be much easier if you cut the head in half from the top towards the stem. Then remove the stem by cutting out the shape with large wedges
Step 5. Cut the vegetables in half
Turn the head upside down so that the hole left by the stem is facing upwards and start slicing it in half vertically.
Step 6. Tilt the vegetable slightly to the left (about 5 °)
Step 7. Slice the lettuce
Start chopping it only vertically and slowly turn the half head until you have completely cut it. If you don't like long strips, cut the pile that has formed in half horizontally. You can also lay the flat side on the cutting board and cut strips to the thickness you want.
Step 8. Repeat with the other half of the head
Step 9. Finished
Method 2 of 3: With a Grater
Step 1. Remove the outer leaves of the head of lettuce or cabbage
Make sure there are no damaged or dark areas.
Step 2. Cut the vegetable into four parts
Step 3. Place a cheese or vegetable grater in a large salad bowl
This way the lettuce or cabbage will fall directly into the container.
Step 4. Run the vegetables onto the grater
The small strips of cabbage or lettuce will begin to fall into the salad bowl.
Step 5. Continue like this until you have chopped up the whole clump
Move on to the next vegetable or stop when you have grated enough.
Method 3 of 3: With a Blender
Step 1. Remove the outer leaves of a fresh head of lettuce or cabbage
Make sure there are no damaged or dark areas.
Step 2. Cut the vegetables into four parts
Step 3. Put a quarter in the blender
Step 4. Start the appliance for a few seconds at a time
Check how thin the vegetable pieces are.
Step 5. Keep running the pulse blender until you get the consistency you want
Some restaurants serve very finely sliced lettuce or cabbage; continue to "blend" until you are satisfied. Don't overdo it, though, or you'll end up with a mush.
Step 6. Remove the lettuce or cabbage from the blender and transfer it to a salad bowl
Step 7. Finish cutting the vegetables one quarter at a time
Advice
Keep the knife sharp to prevent the blade from slipping and cutting your finger
Warnings
- Be careful not to cut yourself. Don't put the blade too close to your hand and don't move too fast until you are comfortable with it.
- Don't use a steak knife, you won't be able to cut the vegetables finely enough.
