Bonefish Grill Coleslaw Recipe
Crisp, refreshing, and with just the right blend of sweetness and tang, the Bonefish Grill Coleslaw Recipe is a perfect side dish that compliments any meal, particularly seafood.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Grater
Ingredients
- 1 medium cabbage finely shredded
- 1/4 cup of shredded carrots
- 2 green onions finely chopped
- 1/2 cup of mayonnaise
- 1/4 cup of granulated sugar
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of celery seed
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, carrots, and green onions.
- Mix the Dressing: In a separate small bowl, whisk together mayonnaise, sugar, apple cider vinegar, and celery seed until smooth.
- Combine: Pour the dressing over the cabbage mixture and toss to coat thoroughly. Make sure the dressing is evenly distributed throughout.
- Chill: Cover and refrigerate the coleslaw for at least an hour before serving. This allows the flavors to meld together beautifully.
- Serve: Give the coleslaw a quick stir before serving and adjust seasoning with salt and pepper if necessary.
Notes
- Ensure your vegetables are dry before mixing to avoid a watery coleslaw.
- For best flavor, allow the coleslaw to chill and marinate for at least one hour.
- Use fresh ingredients, particularly the cabbage and carrots, for the best texture and taste.
- If you prefer a creamier texture, add a bit more mayonnaise.
- Taste and adjust the seasoning after the coleslaw has chilled, as flavors will develop over time.