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!