Bonefish Grill Coleslaw Recipe

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This Homemade Bonefish Grill Coleslaw is a quick and refreshing side dish, perfect for any summer meal. It’s made with finely shredded cabbage, carrots, and a creamy tangy dressing.

bonefish grill coleslaw recipe

Every time I want to make a quick salad that’s not too heavy, I turn to this Bonefish Grill Coleslaw recipe. It can be made in just 15 minutes and is prepared with finely shredded cabbage and carrots, along with a creamy and tangy dressing. You can add a bit of chopped onion or bell pepper if you like.

This easy coleslaw recipe is amazing for barbecues, picnics, or as a side for your favorite summer recipes. Like a refreshing breeze on a hot day, it’s a perfect addition to any meal.

This Bonefish Grill Coleslaw is fantastic. I love to serve it with my grilled fish and Publix Fried Chicken, adding a fresh crunch to every bite. It’s a simple yet delicious way to elevate your meals.

What is Bonefish Grill Coleslaw?

Bonefish Grill Coleslaw is a popular side dish served at Bonefish Grill restaurants. It’s a refreshing and crunchy salad made with finely shredded cabbage and carrots, often combined with a creamy and tangy dressing. This coleslaw is known for its balanced flavor, combining sweetness, acidity, and a hint of spice, making it a perfect complement to seafood, grilled meats, and other main dishes.

Ingredients

  • 1 small head of cabbage, shredded
  • 1 carrot, grated
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

How to make Bonefish Grill Coleslaw

Step 1:

In a large bowl, combine the shredded cabbage and grated carrot.

Step 2:

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.

Step 3:

Pour the dressing over the cabbage and carrot mixture. Toss well to coat all the vegetables evenly with the dressing.

Step 4:

Cover the coleslaw and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Step 5:

Serve the coleslaw chilled as a side dish.

Additional tips for perfect Bonefish Grill Coleslaw

  • Shred the cabbage and grate the carrots uniformly for a consistent texture and better presentation.
  • Sprinkle salt on the shredded cabbage and let it sit for about 10 minutes. This helps to draw out excess moisture and makes the coleslaw crunchier.
  • If you prefer a sweeter coleslaw, add more sugar or a touch of honey to the dressing.
  • Let the coleslaw marinate in the refrigerator for several hours or overnight for the best flavor.
  • Add a splash of lemon juice or a pinch of paprika for a slight tang or spice.
  • If the coleslaw appears too dry after mixing, add a little more mayonnaise or a splash of milk to achieve the desired creaminess.
Bonefish Grill Coleslaw

How to serve Bonefish Grill Coleslaw

I love to pair my Bonefish Grill Coleslaw with grilled fish and seafood dishes, as the crisp and tangy flavors complement the smoky and savory taste of the grill. Another great choice is serving it alongside BBQ chicken or pulled pork sandwiches, adding a refreshing crunch.

You can also serve it as a side with burgers and hot dogs for more variety at your cookout. Additionally, try it with tacos or as a topping for fish tacos for a delightful twist.

How to store

To store your Bonefish Grill Coleslaw, I recommend placing it in an airtight container. Store it in the refrigerator where it can stay fresh for up to 3-4 days. If you have made a large batch, it’s best to divide it into smaller portions before storing to maintain its quality. Avoid leaving the coleslaw at room temperature for extended periods, especially in warm conditions, to prevent it from spoiling.

Bonefish Grill Coleslaw Recipe

FAQ

Can I make Bonefish Grill Coleslaw ahead of time?

Yes, you can make it a day in advance. Letting it sit for a few hours or overnight allows the flavors to meld together better.

Is Bonefish Grill Coleslaw gluten-free?

Yes, this coleslaw is typically gluten-free as long as all the ingredients used are gluten-free.

Can I add other vegetables to the coleslaw?

Absolutely! You can add shredded red cabbage, bell peppers, or even chopped green onions for added flavor and color.

How can I make the coleslaw healthier?

To make it healthier, you can use Greek yogurt or a combination of Greek yogurt and mayonnaise instead of using only mayonnaise.

Is it possible to make this coleslaw dairy-free?

Yes, you can make it dairy-free by using a dairy-free mayonnaise.

Conclusion

Bonefish Grill Coleslaw is a refreshing and tasty side dish that pairs perfectly with various main courses. It’s easy to make and requires simple ingredients, making it a convenient addition to any meal. Whether you’re hosting a barbecue or just want a delicious side for dinner, this coleslaw recipe is sure to impress.

Bonefish Grill Coleslaw Recipe

Recipe by Wasian CookeryCourse: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

00

minutes
Total time

15

minutes

This Homemade Bonefish Grill Coleslaw is a quick and refreshing side dish, perfect for any summer meal. It’s made with finely shredded cabbage, carrots, and a creamy tangy dressing.

Ingredients

  • 1 small head of cabbage, shredded

  • 1 carrot, grated

  • 1/2 cup mayonnaise

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons sugar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon celery seed

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • In a large bowl, combine the shredded cabbage and grated carrot.
  • In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
  • Pour the dressing over the cabbage and carrot mixture. Toss well to coat all the vegetables evenly with the dressing.
  • Cover the coleslaw and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
  • Serve the coleslaw chilled as a side dish.

Notes

  • Shred the cabbage and grate the carrots uniformly for a consistent texture and better presentation.
  • Sprinkle salt on the shredded cabbage and let it sit for about 10 minutes. This helps to draw out excess moisture and makes the coleslaw crunchier.