Introduction

If you're craving the fresh, tangy crunch of Bonefish Grill Coleslaw but want to make it at home, this easy recipe is your perfect solution. Bonefish Grill Coleslaw is renowned for its creamy dressing that perfectly balances sweetness and acidity, complementing grilled seafood or any summer barbecue. This homemade version captures that signature flavor using simple ingredients like crisp cabbage, shredded carrots, and a velvety mayo-based sauce.

Whether you're a beginner in the kitchen or a seasoned cook, our step-by-step guide makes replicating Bonefish Grill Coleslaw effortless. It's not just a side dish—it's a crowd-pleaser that elevates any meal with its vibrant colors and refreshing taste. Plus, this Bonefish Grill Coleslaw recipe is customizable, allowing for health tweaks or fun variations. Dive into this homemade Bonefish Grill Coleslaw and impress your family with restaurant-quality results right from your kitchen. Ready to get started? Let's chop our way to coleslaw perfection! 

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 1 hour 15 minutes (including chilling) | Servings: 8

Ingredients for Bonefish Grill Coleslaw

To make this homemade Bonefish Grill Coleslaw, you'll need fresh, everyday ingredients. This recipe serves 6-8 people as a side.

• 4 cups green cabbage, thinly shredded

• 1 cup red cabbage, thinly shredded (for color and crunch)

• 1 cup carrots, grated

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons apple cider vinegar

• 2 tablespoons sugar (adjust for sweetness)

• 1 tablespoon Dijon mustard

• 1 teaspoon celery seed

• Salt and black pepper, to taste

Equipment Needed

Large mixing bowl For combining ingredients

Whisk or fork To blend the dressing smoothly

Sharp knife or mandoline For shredding cabbage and carrots

Grater  For carrots

Measuring cups and spoons For accurate portions

Step-by-Step Instructions: How to Make Bonefish Grill Coleslaw

1. Prepare the vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Toss them together for even distribution.

2. Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth and creamy.

3. Combine everything: Pour the dressing over the vegetable mixture. Use a spoon or tongs to toss until all veggies are evenly coated.

4. Chill and serve: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Give it a quick stir before serving.

Cooking Tips for Perfect Bonefish Grill Coleslaw

• Use fresh cabbage for maximum crunch—avoid pre-shredded if possible to prevent sogginess.

• Taste the dressing before mixing; adjust sugar or vinegar for your preferred sweet-tangy balance.

• For extra flavor, let it chill overnight, but stir well as it may separate slightly.

• If shredding by hand, chill the cabbage first to make it easier to cut.

These tips ensure your homemade Bonefish Grill Coleslaw turns out restaurant-worthy.

Serving Ideas

Bonefish Grill Coleslaw pairs wonderfully with grilled fish, shrimp, or burgers. Serve it as a side at picnics, or top pulled pork sandwiches for a zesty twist. For a complete meal, accompany it with corn on the cob and lemonade.

Storage Tips

Store leftover Bonefish Grill Coleslaw in an airtight container in the fridge for up to 3 days. Avoid freezing, as it can make the texture watery. Always stir before eating to redistribute the dressing.

Variations on Bonefish Grill Coleslaw

• Spicy version: Add a dash of Sriracha or chopped jalapeños for heat.

• Asian-inspired: Mix in sesame seeds and a splash of soy sauce for an exotic flair.

• Fruit-infused: Toss in pineapple chunks or raisins for natural sweetness.

Substitutes for Ingredients

• Mayonnaise: Use Greek yogurt for a lighter option.

• Apple cider vinegar: White vinegar or lemon juice works in a pinch.

• Sugar: Honey or agave syrup for a natural alternative.

These substitutes maintain the essence of Bonefish Grill Coleslaw.

Health Options

For a healthier Bonefish Grill Coleslaw, swap full-fat mayo with light versions or yogurt. Reduce sugar by half and add more veggies like bell peppers for fiber. This keeps it under 150 calories per serving while staying delicious.

Expert Notes

As a coleslaw enthusiast, I recommend using organic cabbage for better flavor. The key to authentic Bonefish Grill Coleslaw is the Dijon mustard—it adds a subtle tang that elevates the dish. Experiment, but don't overmix to preserve crunch!

Conclusion

There you have it—an easy, homemade Bonefish Grill Coleslaw recipe that's sure to become a staple in your kitchen. With its creamy, crunchy goodness, this step-by-step guide proves restaurant favorites are simple to recreate. Enjoy experimenting and sharing this delightful side!