Prep Time 20 mins
CHILL Time 4 hours
– 8 cups shredded red cabbage – 1 cup shredded carrots – 1 bulb fennel, thinly sliced – ½ c chopped parsley Vinegar Dressing – ½ c apple cider vinegar – 2 tbsp olive oil – 1 tbsp honey, or agave – 2 tsp dijon mustard – 1 tsp kosher salt – 1 tsp ground pepper
Whisk the vinegar, olive oil, honey, dijon mustard, salt, and pepper until well combined.
Combine the cabbage, fennel, carrots, and parsley in a large mixing bowl.
Pour the dressing over the coleslaw veggies, then toss until combined and evenly coated.
Chill at least one hour, but preferably overnight (it's best the next day!).