Grab your largest mixing bowl and shred your cabbage using a sharp knife or mandoline slicer. Work carefully if you're using a mandoline—those things are no joke. Add your shredded carrots to the bowl and set it aside while you prep the dressing.

In a separate medium bowl, whisk together your mayonnaise, apple cider vinegar, sugar, salt, black pepper, and Dijon mustard. The mixture should smell tangy and slightly sweet. Stir in your celery seed and chopped parsley, mixing until everything's evenly distributed throughout the dressing.

Pour the dressing over your cabbage and carrots mixture. Use a sturdy spoon to toss everything together, making sure every strand of cabbage gets coated. Don't be shy—really mix it up so the creamy dressing distributes evenly throughout the coleslaw recipe.

If you're adding shredded chicken breast, fold it in gently at this point. Drizzle the olive oil over the top and give it one more good toss. My hack is to taste it before serving and adjust the vinegar or salt if needed (trust me on this).

Cover your bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This chill time lets the flavors meld together and the cabbage gets slightly softer while staying crispy. If you make it ahead, the slaw actually tastes better the next day—I always prepare mine in the morning for dinner.

Give it a quick stir right before serving to redistribute any liquid that's settled at the bottom. If it looks a little watery, don't panic—that's totally normal and means the cabbage released its natural juices. The flavors have actually gotten stronger, which is a good thing for your coleslaw recipe.

Serve it cold alongside your favorite BBQ or sandwiches. Grab a fresh spoon every time you serve to keep it looking neat, and it'll stay fresh-tasting throughout your meal. Store any leftovers in an airtight container in the fridge for up to five days.