Bonefish Grill Coleslaw Recipe
If you’re craving a crisp, tangy, and slightly sweet coleslaw just like the one from Bonefish Grill, you’re in for a treat. This Bonefish Grill Coleslaw Recipe brings restaurant-quality freshness right to your kitchen. Perfectly balanced with creamy dressing, shredded cabbage, and a hint of zesty flavor, it’s a refreshing side dish that pairs well with seafood, grilled meats, or sandwiches. Whether you’re hosting a summer BBQ or simply want a satisfying salad, this copycat recipe will quickly become your go-to. It’s easy to prepare, budget-friendly, and always a crowd-pleaser.
Why You’ll Love This Bonefish Grill Coleslaw Recipe
There’s something uniquely satisfying about recreating your favorite restaurant dishes at home especially when they turn out just right. This Bonefish Grill Coleslaw is no exception. After one bite, you’ll see why this creamy, crunchy, and flavor-packed side is a fan favorite.
- Easy to make with simple ingredients
- Perfect balance of creaminess and tang
- Pairs well with a variety of meals, especially seafood and grilled dishes
- Great for meal prep it stores well in the fridge
- Cost-effective alternative to dining out
- Customizable you can adjust the sweetness, acidity, or spice
My First Experience with Bonefish Grill Coleslaw Recipe
The first time I tried the coleslaw at Bonefish Grill, it completely changed how I viewed this classic side dish. It wasn’t overly creamy, nor was it too vinegary just the perfect blend of flavors and texture. The crisp vegetables and light dressing complemented my grilled fish entrée beautifully. That unforgettable taste prompted me to recreate it at home. After a few tweaks and tastings, I found the right balance that closely matches the original. Now, it’s a staple at my dinner table and a frequent request at family gatherings.
Equipment
- Large Mixing Bowl to combine all your shredded vegetables and dressing evenly
- Chef’s Knife for finely slicing cabbage, carrots, and other veggies
- Cutting Board to provide a safe and stable surface for chopping
- Measuring Cups & Spoons for accurate ingredient portions
- Whisk to blend the coleslaw dressing to a smooth consistency
- Vegetable Peeler for prepping carrots or other add-ins
- Salad Spinner (optional) to dry your cabbage if you’re using fresh, rinsed produce
Ingredients
Here’s a breakdown of the ingredients used in this Bonefish Grill Coleslaw Recipe and how each contributes to that signature flavor:
- Green Cabbage (4 cups, finely shredded) The crisp base of the coleslaw, providing crunch and bulk.
- Carrots (1 cup, julienned or shredded) Adds sweetness and a pop of color to balance the cabbage.
- Mayonnaise (½ cup) Gives the dressing its creamy, rich texture.
- White Vinegar (2 tablespoons) Adds a tangy brightness that cuts through the creaminess.
- Sugar (1 tablespoon) Slight sweetness to mimic Bonefish Grill’s subtle flavor profile.
- Dijon Mustard (1 teaspoon) Provides depth and a mild kick.
- Celery Seed (½ teaspoon) Adds an aromatic touch that enhances the overall flavor.
- Salt (to taste) – Balances flavors.
- Black Pepper (to taste) – Adds a bit of spice and warmth to the dish.
- Optional: Red Cabbage (½ cup, shredded) – For extra color and texture variety.
How to Make Bonefish Grill Coleslaw Recipe
This Bonefish Grill Coleslaw copycat is incredibly simple to make and doesn’t require any fancy skills just fresh ingredients and a little mixing. Follow these step-by-step instructions for a crunchy, creamy, and refreshing slaw that’s sure to impress.
Step 01: Prepare the vegetables
Start by washing and drying your green and red cabbage. Shred them finely using a sharp knife or mandoline slicer. Julienne or shred the carrots next.
Step 02: Combine the veggies
Place the shredded cabbage and carrots into a large mixing bowl. Toss gently to combine and evenly distribute the colors.
Step 03: Make the dressing base
In a separate medium bowl, add the mayonnaise, white vinegar, sugar, and Dijon mustard.
Step 04: Add seasoning
To the dressing, sprinkle in the celery seed, salt, and freshly ground black pepper. Mix thoroughly until smooth and creamy.
Step 05: Taste and adjust
Taste the dressing. You can adjust the sweetness (more sugar), tanginess (more vinegar), or salt and pepper to your preference.
Step 06: Combine dressing with veggies
Pour the prepared dressing over the cabbage and carrot mixture. Use tongs or salad spoons to gently toss until everything is coated evenly.
Step 07: Chill the coleslaw
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the cabbage to soften slightly.
Step 08: Serve and enjoy
Give the coleslaw a final toss before serving. Enjoy it chilled as a side dish with grilled fish, shrimp tacos, fried chicken, or your favorite BBQ mains.
Tips for Making Perfect Bonefish Grill Coleslaw Recipe
Making restaurant-style coleslaw at home is simple, but a few key tips can take your dish from good to unforgettable. The goal is that perfect balance of crunch, creaminess, and tang — just like the Bonefish Grill version.
- Use fresh, crisp cabbage for the best crunch and texture. Avoid pre-shredded mixes when possible.
- Let it rest in the fridge for at least 30 minutes (or longer) before serving to allow flavors to meld.
- Don’t overdress the slaw you want the dressing to coat, not drench, the vegetables.
- Use a sharp knife or mandoline to get finely shredded vegetables like you’d find in restaurants.
- Adjust to taste tweak the sugar, vinegar, or mustard to match your preference or replicate the exact Bonefish Grill flavor.
- For extra tang, add a splash of lemon juice or a touch of apple cider vinegar.
The perfect drink to complement this crisp and creamy coleslaw. Try my Texas Roadhouse Long Island Iced Tea Recipe a bold, refreshing cocktail that pairs perfectly with light and zesty dishes like this one
What To Serve with Bonefish Grill Coleslaw Recipe
This coleslaw is incredibly versatile and works as a side dish for a wide range of meals especially seafood and grilled favorites. Here are some delicious ideas to complete your plate:
- Grilled salmon or tilapia
- Blackened mahi-mahi tacos
- Fried shrimp or popcorn shrimp
- BBQ chicken or ribs
- Crab cakes or fish sandwiches
- Burgers and sliders
- Pulled pork sandwiches
Storage Tips
- Refrigeration: Store leftover coleslaw in an airtight container in the fridge for up to 3 days.
- Avoid freezing: Freezing coleslaw is not recommended, as the texture of the cabbage will become mushy.
- Stir before serving: If stored, give it a quick mix before serving again, as the dressing may settle.
Serving Tips
- Chill before serving: Always serve cold for the freshest taste.
- Top seafood dishes: Use it as a topping for tacos, sandwiches, or wraps.
- Buffet-friendly: Serve in a chilled bowl over ice if you’re setting it out at a BBQ or party.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 180mg |
| Total Carbohydrates | 12g |
| Dietary Fiber | 2g |
| Sugars | 6g |
| Protein | 1g |
Conclusion!
If you’re a fan of Bonefish Grill’s famous coleslaw, this copycat recipe brings all the freshness, crunch, and flavor right to your table. With simple ingredients and easy steps, you can enjoy this delicious side dish anytime — whether you’re grilling at home or preparing a weeknight dinner. Try it once, and you might just skip the takeout next time. Happy cooking!
FAQs
Q1: Can I make Bonefish Grill Coleslaw ahead of time?
Yes! In fact, it tastes better after chilling for at least 30 minutes to let the flavors develop.
Q2: Can I use bagged coleslaw mix instead of shredding cabbage?
Absolutely. While fresh-shredded cabbage gives the best texture, bagged mix is a convenient time-saver.
Q3: Is this coleslaw gluten-free?
Yes — as long as your mayonnaise and mustard are gluten-free, the entire recipe is naturally gluten-free.
Q4: Can I reduce the sugar or make it sugar-free?
Yes, you can cut the sugar or use a sugar substitute like stevia or monk fruit to lower the sweetness.
Q5: What can I add for more flavor?
Try a splash of apple cider vinegar, a pinch of cayenne, or chopped green onions for extra zing.
Bonefish Grill Coleslaw Recipe
Equipment
- Large mixing bowl to combine all your shredded vegetables and dressing evenly
- Chef’s Knife for finely slicing cabbage, carrots, and other veggies
- Cutting board to provide a safe and stable surface for chopping
- Measuring Cups & Spoons for accurate ingredient portions
- Whisk to blend the coleslaw dressing to a smooth consistency
- Vegetable Peeler for prepping carrots or other add-ins
- Salad Spinner (optional) to dry your cabbage if you're using fresh, rinsed produce
Ingredients
- 4 cups Green Cabbage The crisp base of the coleslaw, providing crunch and bulk.
- cup Carrots Adds sweetness and a pop of color to balance the cabbage.
- ½ cup Mayonnaise Gives the dressing its creamy, rich texture.
- 2 White Vinegar Adds a tangy brightness that cuts through the creaminess.
- Sugar Slight sweetness to mimic Bonefish Grill’s subtle flavor profile.
- Dijon Mustard Provides depth and a mild kick.
- ½ Celery Seed Adds an aromatic touch that enhances the overall flavor.
- Salt Balances flavors.
- Black Pepper Adds a bit of spice and warmth to the dish.
- ½ Optional: Red Cabbage For extra color and texture variety.
Notes
- For best results, use freshly shredded cabbage and carrots instead of pre-packaged coleslaw mix.
- This recipe is naturally gluten-free, dairy-free, and vegetarian-friendly.
- Adjust the sweetness or acidity of the dressing based on your taste Bonefish Grill’s version has a slightly sweet and tangy balance.
- This slaw is best served cold, and it tastes even better after a few hours of refrigeration as the flavors meld together.
- Want a spicy twist? Add a pinch of cayenne pepper or a splash of hot sauce to the dressing!
