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,
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!