Ribbon
Knife work & mechanical
Cutting and shaping without heat.
01At a glance
CategoryKnife work & mechanical
Taste impactNeutral
Texture—
02How to do it
- 1Use a peeler or mandoline on a firm vegetable (zucchini, carrot, asparagus).
- 2Draw it down the length in long, even strokes.
- 3Stop at the seedy core if there is one.
- 4Hold the ribbons in cold water for crispness if serving raw.
03Doneness & pitfalls
Doneness cues
- Long, thin, even ribbons that lie flat or curl.
Common mistakes
- A mandoline is sharp — always use the guard.
- Pressing unevenly gives ragged widths.
- Limp produce won't ribbon cleanly.