Directions
In a large mixing bowl, combine the shredded cabbage, carrots, and cooked chicken.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the cabbage mixture and toss until everything is well coated.
Sprinkle the chopped parsley over the top and gently mix it in.
Transfer the coleslaw to a serving bowl, mounding it slightly in the center for a nice presentation.
Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.
Variations & Tips
For a bit of a kick, you can add a teaspoon of Dijon mustard to the dressing. If you prefer a lighter version, substitute half of the mayonnaise with Greek yogurt. For added texture, consider mixing in a handful of toasted almonds or sunflower seeds. You can also experiment with different herbs like dill or cilantro for a unique twist. To make it a complete meal, serve it over a bed of mixed greens.
Pages: 1 2
