In partnership withDuke's Real Mayonnaise

Cilantro Lime Coleslaw Is a Make-Ahead Side That Will Get Major Attention

published Jul 15, 2020
Recipe Review
Cilantro Lime Coleslaw

Classic tricolor slaw updated with fresh cilantro and a punchy lime-mayonnaise dressing.

Serves8 to 10

Prep1 hour 20 minutes

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Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

Potato salad gets a lot of love, and pasta salad is as easy as can be, but coleslaw is our go-to summer side dish. It’s easy to make, it takes no time at all, and it brings fresh, vibrant colors to your dinner table. Dare we say a great coleslaw will upstage a salad any day of the week?

But this is not your everyday coleslaw. For starters, it ups the flavor ante with citrusy coriander and lime mayonnaise dressing. And not only does it taste great on its own, but it also pairs well with burgers, brats, tacos, and sandwiches. It’s the kind of side dish that you plan your main dish around.

Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

The Secret to Making Simple Sides Spectacular

The best side dishes have simple, quality ingredients. This cilantro lime coleslaw starts with a base of crunchy cabbage, crisp carrots, and chopped cilantro. What sets the slaw apart is the easy three-ingredient coriander and lime mayonnaise dressing, made with Duke’s Real Mayonnaise.

Duke’s Real Mayonnaise is made with egg yolks for richness and apple cider vinegar for its signature tang. Ground coriander gives the dressing an earthy, citrusy flavor that plays well with bright and zesty lime juice and herby cilantro. It’s a finishing touch for sandwiches, a delicious taco topper, and the perfect signature side for a classic summer barbecue spread.

Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

Salting the Cabbage Is the Secret to Make-Ahead Coleslaw

Every picnic planner knows to fill the menu with crowd-pleasing classics, but smart hosts find ways to make them in advance. Salting the cabbage is the secret to long-lasting crispy coleslaw. Salt pulls excess moisture from the shredded cabbage, but if it’s not introduced until the salad is dressed, the creamy sauce will become waterlogged. The key is salting the shredded cabbage in advance. Give it plenty of time to release excess moisture and you’ll be rewarded with well-seasoned crunchy cabbage.

Credit: Photo: Justin Bordeaux; Food Styling: Judy Kim

Cilantro Lime Coleslaw

Classic tricolor slaw updated with fresh cilantro and a punchy lime-mayonnaise dressing.

Prep time 1 hour 20 minutes

Serves 8 to 10

Nutritional Info


  • 1/2

    small head red cabbage

  • 1/2

    small head green cabbage

  • 1 tablespoon

    plus 1/2 teaspoon kosher salt, divided

  • 3

    medium carrots

  • 3/4 cup

    tightly packed fresh cilantro leaves

  • 2

    medium limes

  • 1 cup

    Duke's Real Mayonnaise

  • 1/4 teaspoon

    ground coriander


  1. Cut 1/2 small head red cabbage in half through the core, discard any wilted outer leaves, and cut out the core. Thinly slice crosswise into fine shreds (about 4 cups). (Alternatively, use a food processor fitted with the shredding blade.) Place in a colander set inside a large bowl. Repeat with 1/2 small head green cabbage.

  2. Sprinkle the cabbages with 1 tablespoon of the kosher salt and toss to combine. Set aside for 1 hour. Meanwhile, prepare the remaining ingredients and make the dressing.

  3. Peel and grate 3 medium carrots on the large holes of a box grater or shred in the food processor with the shredding blade. Coarsely chop 3/4 cup tightly packed fresh cilantro leaves. Juice 2 medium limes until you have 1/4 cup juice and place in a large bowl. Add 1 cup Duke’s Real Mayonnaise, 1/4 teaspoon ground coriander, and the remaining 1/2 teaspoon kosher salt. Whisk to combine, then refrigerate until the cabbage is ready.

  4. When the cabbage is ready, squeeze the excess liquid out with your hands to remove as much moisture as possible, and add to the dressing. Add the carrots and cilantro and toss gently to combine. Serve immediately or chill and offer as a side or to top tacos, burgers, and barbecue sandwiches.

Recipe Notes

Make ahead: Chopped vegetables and dressing can be prepared 1 day in advance and refrigerated separately. Salt the cabbage on the day you plan to serve.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Variations: Salting the cabbage provides flexibility to the recipe, especially if you expect leftovers. By salting the cabbage first, much of the excess water is removed prior to dressing the slaw so the creamy dressing maintains its body. If you prefer a more saucy slaw, skip the salting step!