Wash the cabbage, carrots, and onion. Shred the cabbage, grate the carrots, and slice the red onion thinly. Place them in a large mixing bowl.

In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth and creamy.

Pour the prepared dressing over the vegetables. Mix gently but thoroughly using salad tongs until everything is evenly coated.

Before serving, cover the bowl and place it in the refrigerator for at least an hour. This helps the flavors blend beautifully, just like the Bonefish Grill version.