Do you love the taste of Bonefish Grill Coleslaw Recipe and want to try it at home? Then you are at the right place where you can get the original authentic taste at home. This recipe gives you the same delicious flavor. The mix of crisp cabbage and carrots with a creamy dressing is just the right flavor.
This coleslaw is not only simple to make but it can be ready in just a few minutes. With simple steps and easy ingredients, you will have a tasty homemade coleslaw. That can be perfect for family dinners, cookouts, or whenever you want a quick, cool side dish.
What is Bonefish Grill Coleslaw?
Bonefish Grill Coleslaw is a creamy, crunchy side dish made from fresh cabbage and carrots. It has a smooth dressing made with mayonnaise, vinegar, and other ingredients that give it a tangy and slightly sweet flavor. It is often served with seafood or grilled dishes at Bonefish Grill, but you can enjoy it with any meal that needs a refreshing, cool side.
Key Details
Total Servings
4 Person
Cuisine
American
Calories
177 (approx.)
Course
Side Dish
Preparation Time
15 minutes
Cooking Time
None
Total Time
15 minutes
What Makes Bonefish Grill Coleslaw Recipe Special?
Bonefish Grill Coleslaw is special because it has the perfect balance of flavors. The fresh crunch of cabbage and carrots combines with a creamy, tangy dressing that is not too heavy. The dressing uses simple ingredients like mayonnaise, vinegar, and a little sugar to make it sweet and sour at the same time. It is a simple, tasty side dish that pairs really well with seafood, grilled meats, or just about any meal you want to add a fresh touch to.
Bonefish Grill Coleslaw Ingredients
1 tablespoon lemon juice
1 cup shredded purple cabbage
½ cup mayonnaise
1 tablespoon Dijon mustard
1 cup shredded carrots
2 tablespoons chopped parsley
2 tablespoons apple cider vinegar
4 cups shredded green cabbage
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon sugar
Required Kitchen Tools
Mixing Bowl
Whisk
Grater (for shredding veggies)
Measuring Cups & Spoons
Airtight Container (for storage)
Cutting Board & Cutter
Preparation Steps for Bonefish Grill Coleslaw Recipe
Mix the veggies:
In a large bowl, add the green cabbage, purple cabbage, carrots, and parsley. Toss them together gently until well mixed.
Make the dressing:
In a smaller bowl, add the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and lemon juice. Stir well until the dressing is smooth and creamy.
Combine everything:
Pour the dressing over the cabbage and carrot mixture. Use a spoon or tongs to mix everything until the veggies are fully coated in the dressing.
Let it chill:
Cover the bowl and put it in the fridge for at least 30 minutes. This helps the flavors come together.
Serve:
Take it out of the fridge and give it one more mix before serving. Enjoy your fresh, homemade coleslaw!
Recipe Tips
Use pre-shredded mix: To save time, you can buy a bag of pre-shredded coleslaw mix from the store instead of cutting cabbage and carrots by hand.
Chill before serving: Let the coleslaw sit in the fridge for at least 30 minutes. This makes it taste better because the flavors blend together.
Dry your veggies: Make sure the cabbage and carrots are dry before adding the dressing. Wet veggies can make your coleslaw watery.
Taste the dressing first: Before mixing the dressing with the veggies, taste it. You can adjust the salt, sugar, or lemon juice to your liking.
Do not skip the mustard: Dijon mustard adds a nice tangy flavor. Even if you do not love mustard, it blends in well and makes the coleslaw tastier.
Add dressing slowly: You do not have to use all the dressing at once. Pour in a little at a time and mix, then add more if needed.
Use fresh lemon juice: Fresh lemon juice gives a better flavor than bottled lemon juice. It makes the coleslaw taste fresh and light.
Storage Guideline
It is important to store your tasty coleslaw the right way so it stays fresh and safe to eat. If you leave it out too long, the veggies can become Soggy, and the dressing can Spoil. Proper storage also helps you enjoy any leftovers later without losing taste or texture. Here are some simple guidelines are given below:
Use an airtight container: Store the coleslaw in a clean, airtight container to keep out air and moisture.
Refrigerate right away: Put the coleslaw in the fridge within 1 hour after making or serving it.
Keep it cold: Always store coleslaw in the fridge at or below 40°F (4°C). Never leave it at room temperature for too long.
Do not freeze it: Coleslaw with a mayo-based dressing does not freeze well. It can become watery and lose its texture after thawing.
Use within 3 days: For the best taste and safety, eat your leftover coleslaw within 2 to 3 days.
Stir before serving again: If it is been sitting in the fridge, give it a quick stir before eating to mix the dressing and veggies evenly again.
Ingredients Substitutions
Sometimes, you may not have all the ingredients at home, or you might want to try something different. That is when substitutions can be really helpful. It is important to use good replacements so the coleslaw still tastes close to the original, creamy, fresh, and full of flavor. Here are some substitutions are given below:
You can change Mayonnaise with Greek Yogurt.
You can change Dijon Mustard with Yellow Mustard.
You can change Lemon Juice with Lime juice.
Serving Recommendations
Serving recommendations are helpful because they show how to enjoy your coleslaw with other dishes. Coleslaw is a great side that goes well with many meals, especially grilled or fried foods. Knowing what to serve it with makes your meal more complete and tasty. Here are some simple and easy recommendations are given below:
Garnishing is not just for looks, but it helps make your food more appealing and even improves the taste. A small touch on top can add color, texture, and a little extra flavor. These tips help your coleslaw stand out and taste even better with very little effort. Here are some simple tips are given below:
Sprinkle fresh parsley: A little chopped parsley on top makes your coleslaw look fresh and colorful.
Add a pinch of black pepper: A light sprinkle of ground black pepper adds a bold touch and looks nice too.
Top with thin lemon slices or zest: A slice of lemon or a bit of lemon peel on the side gives a fresh and fancy feel.
Use purple cabbage strips: Save a few pieces of purple cabbage to place on top. It adds nice contrast and crunch.
Sprinkle sesame seeds: For a small twist, sprinkle some toasted sesame seeds to add texture and a nutty flavor.
Add a few carrot curls: Use a peeler to make thin carrot curls for a fun and colorful topping.
FAQs
Yes! You can make it a few hours in advance. Just keep it in the fridge and stir before serving for the best texture and taste.
It stays fresh for up to 2–3 days when stored in an airtight container in the refrigerator.
Absolutely! A store-bought coleslaw mix works great and saves time.
You can use plain Greek yogurt or sour cream if you want a lighter or tangier option.
Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check any packaged items like mustard or mayo to be sure.
Conclusion
In conclusion, you make the exact copycat Bonefish Grill Coleslaw at home by following just a few simple preparation steps. These steps are simple and easy to understand and enhance your dish to a new height of taste. This recipe is made with simple ingredients and gives you a creamy, crunchy taste. This recipe is great for family dinners, picnics, or even meal prep.
Bonefish Grill Coleslaw Recipe – Make This Creamy Slaw at Home
You can make the exact copycat Bonefish Grill Coleslaw at home by following just a few simple preparation steps. These steps are simple and easy to understand and enhance your dish to a new height of taste. This recipe is made with simple ingredients and gives you a creamy, crunchy taste. This recipe is great for family dinners, picnics, or even meal prep.
In a large bowl, add the green cabbage, purple cabbage, carrots, and parsley. Toss them together gently until well mixed.
Make the dressing:
In a smaller bowl, add the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and lemon juice. Stir well until the dressing is smooth and creamy.
Combine everything:
Pour the dressing over the cabbage and carrot mixture. Use a spoon or tongs to mix everything until the veggies are fully coated in the dressing.
Let it chill:
Cover the bowl and put it in the fridge for at least 30 minutes. This helps the flavors come together.
Serve:
Take it out of the fridge and give it one more mix before serving. Enjoy your fresh, homemade coleslaw!
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