Homemade Bonefish Grill coleslaw is easy and delicious. With its creamy dressing and crunchy veggies, it’s guaranteed to be a hit in your recipe box. Whether you are bringing it to a seafood feast or eating it alone, this coleslaw gives your table some restaurant-quality flavor.
If you have ever been to Bonefish Grill, then you already know their coleslaw is a the perfect side dish…and perfect for ALL seasons of the year.
Now, you can make this fan favorite at home with our simple recipe.
Why You Will Love This Recipe!
- Restaurant-Style Flavor at Home – Bring home the creamy, tangy coleslaw you love from Bonefish Grill without ever walking out your door.
- Fast & Simple – Easy ingredients and hardly any prep time makes this recipe friendly for the weeknights.
- Great Flavors – Sweet, tangy, and creamy dressing drenched crisp cabbage and carrots!
- Delicious Side – Serves great with seafood, bbq, sandwiches or eat by itself!
- Tailor-made & Fresh – Sweet, sour or spicy as you like.
Bonefish Grill Coleslaw Ingredients
- Green Cabbage – A crunchy and fresh base for coleslaw.
- Carrots – Provides natural sweetness, vibrant color and even more crunch.
- Mayo – Rich, creamy base that forms a silky consistency for the dressing.
- Sugar – Rounds out the flavor with a hint of sweetness.
- Apple Cider Vinegar – A tart kick that lightens everything up.
- Celery Seed– Mild herbs flavor for real slaw taste.
- Salt – An important ingredient to enhance all the flavors.
- Black Pepper – For some warm and a dash of flavor.
How To Make Bonefish Grill Coleslaw
Step One: Slice green cabbage super thinly and grate some carrots for a nice crunch.
Step Two: In a bowl, whisk together mayonnaise, sugar, apple cider vinegar, celery seed, salt and black pepper until smooth and of uniform consistency.
Step Three: Pour the creamy salad dressing over the cabbage and carrot, mixing in gently but thoroughly so that all of the salad ingredients have been covered. Cover and refrigerate for an hour so the flavors mingle, and the coleslaw becomes nice and extra refreshing.
Copycat Bonefish Grill Coleslaw Recipe Tips
- Finely shred veggies – Sliced very thin with cabbage and carrots add the famous coleslaw texture.
- Cool it off before serving – Allow it to sit in the fridge for an hour so the flavors meld nicely together.
- Sweeten and brighten – Add more sugar to taste, or more vinegar if you want it tangier.
- Great make ahead – The flavor is even better the next day, so this coleslaw is perfect for meal prep or parties!
- How to keep it crisp – Store in airtight container in the fridge to prevent from softening.
Storing Instructions
Keep the Bonefish Grill Coleslaw in a sealed container and refrigerate. You can keep it in airtight container and remain fresh and crunchy for 3-4 days.
Copycat Bonefish Grill Coleslaw Recipe Faqs
Is this coleslaw recipe easy to make in advance? Yes! It gets even better if you let it sit in the fridge for a few hours to let the flavors meld.
How long does coleslaw keep? It keeps fresh for 3–4 days in the fridge, if stored in an airtight container.
Can I substitute bagged coleslaw mix for shredded cabbage? Absolutely! You can use a pre-shredded mix of coleslaw in place of this to save time.
Can I make it healthier? Yes — sub light mayonnaise or Greek yogurt in there and make a lighter version of it.
Does this coleslaw taste similar to Bonefish’s? It is a very close copycat recipe with the same creamy, tangy sweet flavor balance.
More Copycat Bonefish Recipes
- Copycat Bonefish Grill Bread Dipping Oil
- Air Fryer Copycat Bonefish Grill Bang Bang Shrimp
- Bonefish Grill’s Chimichurri Sauce
- Bonefish Grill Copycat Lily’s Chicken
- Air Fryer Red Potatoes Recipe
- Air Fryer Salt and Vinegar Potato Chips
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Copycat Bonefish Grill Coleslaw Recipe
Description
Ingredients
- 4 cups Green Cabbage, very thinly shredded
- 1 cup Carrots , Grated
- 3/4 cup Mayonnaise ,
- 2 tablespoons Sugar , adjust to taste
- 2 tablespoons Apple Cider Vinegar , adjust to taste
- 1/2 teaspoon Celery Seed ,
- ½ teaspoon Salt , or to taste
- ½ teaspoon Black Pepper, or to taste
Instructions
- Place thinly sliced 4 cups Green Cabbage and grated 1 cup Carrots in a mixing bowl.
- Combine 3/4 cup Mayonnaise , 2 tablespoons Sugar , 2 tablespoons Apple Cider Vinegar , 1/2 teaspoon Celery Seed , ½ teaspoon Salt and ½ teaspoon Black Pepper in a bowl; stir until well blended and creamy.
- Mix the cabbage and carrots then pour over the dressing, tossing to ensure it’s all well coated.
- Cover and refrigerate for at least an hour, while the flavors blend, and coleslaw becomes even cooler.
- With fish, barbecue or favorite meal.
Equipment
- Mixing Bowl
- Whisk
Nutrition
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