When translated literally from the French, "chiffonade" means "made of rags." In culinary terms it means finely cut strips or ribbons of leafy vegetables or herbs.
To chiffonade a cabbage for coleslaw, cut a cleaned, washed head into quarters, remove the hard core, then thinly slice the quarters across the grain.
Greens with large, loose leaves, such as chard, can be rolled up and sliced thinly.
Smaller leaves, such as basil, can be stacked, then rolled and sliced across the vein.
For leaves with a central woody stem, such as kaffir lime leaves, roll from tip to stem, slice parallel to the vein and discard the woody stem.