Are you a fan of Bonefish Grill's creamy, tangy coleslaw? Do you dream of that perfect balance of sweet and savory, crunchy and smooth, every time you bite into a perfectly crisp cabbage salad? Then you're in luck! This recipe recreates that iconic Bonefish Grill coleslaw, bringing the restaurant's deliciousness right to your kitchen. It's surprisingly easy to make, perfect for a quick weeknight side dish or to elevate your next barbecue. Get ready to experience the joy of homemade, restaurant-quality coleslaw! This easy recipe makes a healthy and delicious addition to any meal.
Ingredients:
- 1 small head of green cabbage, thinly sliced (about 4 cups)
- 1 medium carrot, peeled and shredded
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons sugar (granulated or even better, coconut sugar for a healthier option)
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
Step 1: Prep the Veggies
First, wash and thinly slice the green cabbage. Using a mandoline slicer or a sharp knife will ensure even, thin slices for the best texture. Shred the carrot using a box grater or food processor. It's all about that perfect balance of cabbage and carrot.
Step 2: Make the Creamy Dressing
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until well combined and smooth. You'll want the dressing to be creamy and well-incorporated for a smooth, flavorful experience.
Step 3: Combine and Chill
Add the shredded cabbage and carrot to the bowl with the dressing. Gently toss everything together until the vegetables are evenly coated. Try not to over-mix, as this can bruise the cabbage and make it soggy.
Step 4: Refrigerate and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This chilling step is crucial; it allows the cabbage to soften slightly and the flavors to deepen. The longer it chills, the better it tastes! Serve chilled alongside your favorite grilled fish, chicken, or even as a topping for tacos or burgers.
Cooking Tips for the Best Coleslaw:
- Thinly sliced cabbage: The thinner the cabbage slices, the better they'll absorb the dressing and the more tender they'll become.
- Don't overmix: Overmixing can bruise the cabbage, resulting in a less appealing texture. A gentle toss is all you need.
- Adjust to your taste: Feel free to adjust the amount of sugar, vinegar, or seasonings to your preference. Some prefer a sweeter coleslaw, while others like it more tangy.
- Make it ahead: This coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.
Variations:
- Add some crunch: Toss in some chopped red onion, toasted slivered almonds, or sunflower seeds for extra texture.
- Spice it up: Add a pinch of red pepper flakes for a little kick.
- Go tropical: Use pineapple juice instead of apple cider vinegar for a sweeter, tropical twist.
- Creamy alternative: For a lighter version, reduce the amount of mayonnaise and add a dollop of plain Greek yogurt.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200
- Fat: 12-15g
- Carbohydrates: 10-15g
- Protein: 2-3g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy, healthy, and delicious coleslaw recipe is perfect for any occasion. Enjoy your homemade version of a Bonefish Grill favorite! Let us know how yours turns out in the comments below! Happy cooking!