Chiffonade is a culinary term used to describe a way of cutting leafy vegetables or herbs into thin ribbons. While it may be a specific term, there are various synonyms that can be used to describe the same technique. Some of these synonyms include shoestring, julienne, ribbon, sliver, strip, shred, and thread. These descriptive words help to paint a picture of the texture and appearance of the cut vegetables or herbs, which is particularly important in food presentation. Ultimately, whether you use the term chiffonade or one of its synonyms, the end result will be a beautiful and delicate addition to any dish.