Best Bonefish Grill Coleslaw Recipe in 5 Steps

Hey there, friends! Today, I’m excited to share one of my all-time favorite side dishes – the famous Bonefish grill coleslaw recipe. I remember the first time my family and I visited Bonefish grill restaurant. We ordered their iconic Bang Bang Shrimp, but my real surprise was their coleslaw. Its unique flavor profile captivated me immediately, and I knew I had to recreate it at home.

After several kitchen experiments, I finally nailed it. So, let’s get started!

Bonefish Grill Coleslaw Recipe Guide

Here’s what you’ll need to whip up this delightful coleslaw at home:

• 6 large scallions, thinly sliced
• 2 bags of coleslaw mix (16 ounces each)
• 1 small red onion, finely chopped
• 250 ml vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated fresh ginger
• 40 g white vinegar
• 10 g dark brown sugar
• 2 tablespoons Asian sesame oil
• 2 tablespoons toasted sesame seeds
• Salt and black pepper to taste

Step-by-Step Instructions

• First, I thinly slice the scallions and finely chop the red onion. These need to be as fine as possible to blend perfectly with the coleslaw mix. If you’re using a pre-shredded coleslaw mix, give it a quick check to make sure there aren’t any large chunks.
• In a large mixing bowl, I combine the vegetable oil, soy sauce, lemon juice, grated fresh ginger, white vinegar, dark brown sugar, and Asian sesame oil.
• Then, I whisk it all together until the sugar is completely dissolved and the dressing is smooth. I toast the sesame seeds in a dry skillet over medium heat until they’re golden and fragrant, then add them to the dressing.
• In a large bowl, I combine the coleslaw mix, scallions, and red onion. I pour the dressing over the top and toss everything thoroughly to ensure every piece is well-coated. I like to use tongs or my hands for this step – it helps to get an even distribution of the dressing.

• I transfer the coleslaw to a serving dish and cover it with plastic wrap. Let it chill in the refrigerator for at least an hour before serving. This resting time allows the flavors to meld beautifully, making the coleslaw even more delicious.

Read also: Chicken Salad Chick Broccoli Salad Recipe

Bonefish Grill Coleslaw Recipe: Tips and Tricks

Coleslaw can be stored in the refrigerator for up to 3-5 days. It’s best to keep it in an airtight container to maintain its freshness.

If you want to add more flavor, try adding a bit of mustard or extra lemon juice. This will give your coleslaw a nice tangy kick.

To keep your coleslaw crunchy, it’s best to prepare it just before serving. If you need to make it ahead, store the veggies and dressing separately and combine them right before serving.

Bonefish Grill Coleslaw Recipe Variations

• Healthy Version. For a healthier take, you can substitute 50 g of low-fat mayo or Greek yogurt for regular mayo. This will make the dish lighter but still tasty.
• Spicy Version. If you like a bit of heat, add some sliced jalapeños or spicy mustard. This will give your coleslaw a nice kick.
• Sweet Version. For those with a sweet tooth, try adding chopped apples or raisins. They pair wonderfully with the other ingredients.

Read also: Optavia Chicken Salad Recipe

FAQ

Conclusion

And there you have it, folks! I hope you enjoy this recipe as much as I do. Give it a try at home and let me know how it turns out. Be sure to check out my blog for more delicious recipes and share your feedback with me. Happy cooking!

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5 from 3 votes

Bonefish grill coleslaw recipe

Enjoy the delightful crunch and unique flavors of this Bonefish Grill-inspired coleslaw, a perfect blend of tangy, sweet, and savory elements with an Asian twist.

Prep Time10 minutes mins

Cook Time0 minutes mins

Chilling1 hour hr

Total Time10 minutes mins

Course: Salad

Cuisine: American, Asian, European, Japanese, Mediterranean, Pakistani

Keyword: Asian coleslaw, Bonefish Grill, Coleslaw, easy coleslaw recipe, summer side dish, tangy coleslaw

Servings: 8

Calories: 291kcal

Author: Ania Cooking Recipes

Ingredients

  

1x2x3x

• 6 scallions large
• 2 bags coleslaw mix 16 oz
• 1 red onion small, chopped
• 250 ml vegetable oil
• 3 tbsp soy sauce
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp grated fresh ginger
• 40 g white vinegar
• 10 g dark brown sugar
• 2 tbsp Asian sesame oil
• 2 tbsp toasted sesame seeds
• Salt and black pepper to taste

Instructions

• I thinly slice the scallions and finely chop the red onion. If you’re using a pre-shredded coleslaw mix, give it a quick check to make sure there aren’t any large chunks.
• In a large mixing bowl, I combine the vegetable oil, soy sauce, lemon juice, grated fresh ginger, white vinegar, dark brown sugar, and Asian sesame oil. Then, I whisk it all together until the sugar is completely dissolved and the dressing is smooth. I toast the sesame seeds in a dry skillet over medium heat until they’re golden and fragrant, then add them to the dressing.
• In a large bowl, I combine the coleslaw mix, scallions, and red onion. I pour the dressing over the top and toss everything thoroughly to ensure every piece is well-coated.
• I transfer the coleslaw to a serving dish and cover it with plastic wrap. Let it chill in the refrigerator for at least an hour before serving.

Nutrition

Serving: 100g | Calories: 291kcal | Carbohydrates: 17.6g | Protein: 1.8g | Fat: 25.6g | Saturated Fat: 3.5g | Sodium: 414mg | Fiber: 2.6g | Sugar: 11.5g

Ania

My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.

You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.