This Bonefish Grill coleslaw recipe is your ticket to recreating the magic at home. Unlike traditional creamy slaws, this version boasts a light, Asian-inspired dressing that’s a harmonious blend of savory soy sauce, zesty lemon juice, fresh ginger, and a hint of sweetness from brown sugar. Tossed with crisp cabbage mix, crunchy scallions, and sharp red onion, it delivers a delightful crunch in every bite.
What makes this Bonefish Grill coleslaw so addictive? It’s the unique fusion of flavors—tangy, sweet, and umami-packed—that elevates simple veggies into a restaurant-worthy side. Naturally gluten-free and vegan-friendly, it’s ideal for summer barbecues, weeknight dinners, or meal prep. Plus, it’s incredibly quick to assemble, requiring no cooking at all. Whether you’re pairing it with grilled fish or enjoying it solo, this homemade Bonefish Grill coleslaw will become a staple in your kitchen.
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 1 hour 10 minutes (including chilling) | Servings: 8
Ingredients
For the Slaw Base
| Ingredient | Amount | Notes |
|---|---|---|
| Coleslaw mix (shredded cabbage and carrots) | 2 bags (16 oz each) | Pre-shredded for convenience |
| Large scallions (green onions) | 6, thinly sliced | Use both white and green parts |
| Small red onion | 1, finely chopped | Adds a sharp, mild bite |
For the Dressing
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | 250 ml (about 1 cup) | Neutral flavor; canola works too |
| Soy sauce (or tamari for gluten-free) | 3 tablespoons | Low-sodium recommended |
| Freshly squeezed lemon juice | 2 tablespoons | For bright tanginess |
| Grated fresh ginger | 1 tablespoon | Fresh is key; no powder substitute |
| White vinegar | 40 g (about 3 tablespoons) | Apple cider vinegar alternative |
| Dark brown sugar | 10 g (about 1 tablespoon) | Dissolves easily for sweetness |
| Asian sesame oil | 2 tablespoons | Toasted for nutty aroma |
| Toasted sesame seeds | 2 tablespoons | For crunch and flavor |
| Salt | To taste | Start with ½ teaspoon |
| Black pepper | To taste | Freshly ground |
Equipment
| Equipment | Purpose | Recommended / Optional |
|---|---|---|
| Large mixing bowl | Tossing vegetables & dressing | Must-have |
| Medium whisking bowl | Making and emulsifying the dressing | Must-have |
| Whisk or fork | Blending dressing until smooth | Must-have |
| Sharp knife + cutting board | Slicing scallions & chopping red onion | Must-have |
| Measuring cups & spoons | Precise oil, soy, and seasoning amounts | Must-have |
| Grater or microplane | Fresh ginger grating | Highly recommended |
| Small dry skillet | Toasting sesame seeds | Optional but worth it |
| Tongs or salad hands | Thoroughly tossing the slaw | Helpful |
| Airtight container | Chilling and storing | Must-have for leftovers |
Step-by-Step Instructions
Making this Bonefish Grill coleslaw is a breeze, even for beginners. Follow this step-by-step guide for perfect results every time:
- Prep the Vegetables: Thinly slice the 6 large scallions and finely chop the small red onion. Open the 2 bags of coleslaw mix and check for any large chunks—break them up if needed. Place all the veggies in a large mixing bowl and toss gently to combine.
- Make the Dressing: In a separate medium bowl, whisk together the 250 ml vegetable oil, 3 tablespoons soy sauce, 2 tablespoons lemon juice, 1 tablespoon grated ginger, 40 g white vinegar, 10 g dark brown sugar, and 2 tablespoons Asian sesame oil. Continue whisking until the sugar fully dissolves and the dressing emulsifies into a smooth, glossy mixture.
- Toast the Sesame Seeds: In a dry skillet over medium heat, toast the 2 tablespoons sesame seeds for 1-2 minutes until golden and fragrant. Stir constantly to avoid burning. Add them to the dressing and whisk once more. Season with salt and black pepper to taste.
- Combine and Toss: Pour the dressing over the vegetable mixture in the large bowl. Use tongs or clean hands to toss everything thoroughly, ensuring every strand of cabbage is coated evenly.
- Chill and Meld Flavors: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to blend and the slaw to crisp up.
- Serve: Give it a final toss before serving. Enjoy your fresh Bonefish Grill coleslaw cold for maximum refreshment!
Pro Cooking Tips for Perfect Results Every Time
To elevate your homemade Bonefish Grill coleslaw from good to great, here are some beginner-friendly tips:
- Freshness First: Use the freshest ginger and lemon juice possible—their bright notes are what make this slaw pop.
- Adjust to Taste: Start with less sugar or vinegar and add more after tasting; everyone’s preference for tangy-sweet balance varies.
- Avoid Soggy Slaw: Don’t overdress—add dressing gradually and toss well. If making ahead, store veggies and dressing separately until ready to serve.
- Toast Sesame Seeds Fresh: This simple step enhances their nutty flavor; pre-toasted ones lose aroma quickly.
- Make It Your Own: For extra crunch, add a handful of chopped cilantro or sliced almonds just before serving.
- Tool Hack: Use a mandoline for the red onion if chopping finely is tricky—it ensures uniform pieces without tears.
Serving Suggestions
This versatile Bonefish Grill coleslaw shines as a side but can star in many meals. Here are some ideas:
- Seafood Pairings: Serve alongside grilled shrimp, fish tacos, or salmon for that classic Bonefish vibe.
- BBQ Companion: It’s a refreshing contrast to smoky ribs, pulled pork, or burgers at summer cookouts.
- Light Lunch Option: Top with grilled chicken or tofu for a healthy salad bowl.
- Asian Fusion: Pair with teriyaki chicken or stir-fried veggies for an umami-packed meal.
- Party Platter: Double the recipe and serve in a large bowl with tongs—it’s always a hit at potlucks.
Storage & Make-Ahead Instructions
Proper storage keeps your Bonefish Grill coleslaw crunchy and safe to eat:
- Fridge Storage: Store in an airtight container in the refrigerator for up to 3-5 days. Stir before serving as dressing may settle.
- Make-Ahead: Prep the veggies and dressing up to 24 hours in advance, but combine just 1 hour before eating to maintain crispness.
- Freezing: Not recommended—the cabbage wilts and loses texture upon thawing.
- Safety Tip: Always refrigerate within 2 hours of making, especially in warm weather, to prevent bacterial growth.
Delicious Variations & Substitutes
Customize this Bonefish Grill coleslaw to fit your needs with these ideas:
- Spicy Kick: Add sliced jalapeños or a dash of sriracha to the dressing for heat.
- Vegan Twist: Already vegan! Just ensure soy sauce is tamari if gluten-free.
- Sweeter Version: Mix in diced pineapple or raisins for a tropical flair.
- Substitutes:
- Vegetable oil: Avocado oil for a healthier fat.
- Soy sauce: Coconut aminos for soy-free.
- Ginger: Ground ginger (½ teaspoon) in a pinch, but fresh is best.
- Vinegar: Rice vinegar for a milder Asian note.
- Healthy Swap: Reduce oil by half and add more lemon juice for a lighter dressing.
Healthier Options
Looking to make this Bonefish Grill coleslaw even better for you? Try these tweaks:
- Lower Calorie: Cut the vegetable oil to 150 ml and boost with extra vinegar or water for a lighter dressing.
- Low-Sodium: Use low-sodium soy sauce and skip added salt.
- Nutrient Boost: Add shredded kale or broccoli slaw for more fiber and vitamins.
- Keto-Friendly: It’s already low-carb; just omit the brown sugar or use a sugar substitute like monk fruit.
- Whole Food Focus: Opt for organic coleslaw mix and fresh-pressed juices to avoid preservatives.
Expert Notes
“As someone who’s replicated countless restaurant dishes, the key to authentic Bonefish Grill coleslaw lies in the dressing’s balance—don’t skimp on the ginger or sesame oil; they provide that signature umami depth. Chilling is non-negotiable; it transforms the slaw from good to irresistible. If it seems too oily at first, remember it absorbs as it sits. Experiment with herbs like cilantro for a fresh twist!”
Nutritional Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 291 | |
| Protein | 1.8g | |
| Carbohydrates | 17.6g | |
| Fiber | 2.6g | |
| Sugars | 11.5g | |
| Fat | 25.6g | |
| Sodium | 414mg | 18% |
Conclusion:
The best Bonefish Grill coleslaw recipe that’s light, tangy, and bursting with fresh Asian-inspired flavors! With just 10 minutes of prep and a quick chill, this easy homemade version delivers the same crisp, addictive crunch and perfect sweet-savory balance that makes the restaurant’s side dish legendary.
Whether you’re pairing it with grilled shrimp, piling it on fish tacos, or serving it at your next barbecue, this Bonefish Grill coleslaw instantly elevates any meal. It’s naturally vegan, easily gluten-free, and so much fresher (and cheaper!) than takeout. Save this recipe, because once your family tastes this incredible Bonefish Grill coleslaw at home, they’ll never want the restaurant version again. Simple ingredients, restaurant-quality results — that’s the magic of this perfect copycat! Make it tonight and taste the difference freshness makes.
Read Also:
Frequently Asked Questions (FAQs)
Q: Can I make Bonefish Grill coleslaw ahead of time? A: Yes! Prepare the veggies and dressing separately up to 24 hours in advance. Combine and chill for at least 1 hour before serving to keep it crisp. This makes it perfect for parties or meal prep without losing that fresh texture.
Q: Is this Bonefish Grill coleslaw recipe gluten-free? A: Absolutely, when you use tamari or gluten-free soy sauce. All other ingredients are naturally gluten-free. Double-check labels on packaged items like the coleslaw mix to ensure no cross-contamination.
Q: How do I prevent my homemade Bonefish Grill coleslaw from getting watery? A: Pat the coleslaw mix dry with paper towels before mixing. Also, avoid over-tossing and store in an airtight container. If it does get watery after a day or two, drain excess liquid and give it a quick stir.
Q: Can I use fresh cabbage instead of bagged coleslaw mix in this easy recipe? A: Definitely! Shred 1 medium head of green cabbage and 2-3 large carrots to equal about 32 oz. It’s a bit more work but gives you ultimate freshness. A food processor makes shredding a breeze for beginners.
Q: What if I don’t have fresh ginger for the Bonefish Grill coleslaw dressing? A: In a pinch, substitute ½ teaspoon ground ginger, but fresh is ideal for that zingy kick. If using ground, add it early in the whisking to let flavors bloom. For best results, keep fresh ginger on hand—it’s worth it!
Bonefish Grill Coleslaw
Equipment
- Large mixing bowl
- Medium whisking bowl
- Whisk or fork
- Sharp knife + cutting board
- Measuring Cups & Spoons
- Grater or microplane
- Small dry skillet
- Tongs or salad hands
- Airtight container
Ingredients
- Vegetable oil
- Coleslaw mix shredded cabbage and carrots
- Large scallions green onions
- Small red onion
- Soy sauce or tamari for gluten-free
- Freshly squeezed lemon juice
- Grated fresh ginger
- White vinegar
- Dark brown sugar
- Asian sesame oil
- Toasted sesame seeds
- Salt
- Black pepper
Instructions
- Prep the Vegetables: Thinly slice the 6 large scallions and finely chop the small red onion. Open the 2 bags of coleslaw mix and check for any large chunks—break them up if needed. Place all the veggies in a large mixing bowl and toss gently to combine.
- Make the Dressing: In a separate medium bowl, whisk together the 250 ml vegetable oil, 3 tablespoons soy sauce, 2 tablespoons lemon juice, 1 tablespoon grated ginger, 40 g white vinegar, 10 g dark brown sugar, and 2 tablespoons Asian sesame oil. Continue whisking until the sugar fully dissolves and the dressing emulsifies into a smooth, glossy mixture.
- Toast the Sesame Seeds: In a dry skillet over medium heat, toast the 2 tablespoons sesame seeds for 1-2 minutes until golden and fragrant. Stir constantly to avoid burning. Add them to the dressing and whisk once more. Season with salt and black pepper to taste.
- Combine and Toss: Pour the dressing over the vegetable mixture in the large bowl. Use tongs or clean hands to toss everything thoroughly, ensuring every strand of cabbage is coated evenly.
- Chill and Meld Flavors: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to blend and the slaw to crisp up.
- Serve: Give it a final toss before serving. Enjoy your fresh Bonefish Grill coleslaw cold for maximum refreshment!
