1/3 cup mayonnaise
1/4 cup crumbled blue cheese
1/3 cup buttermilk (made from powdered buttermilk, or fresh)
1 Tbsp cider vinegar
1 Tbsp agave nectar
1/4 tsp fresh black pepper
6 cups thinly shredded cabbage (green, red, or a mix)
2-3 cups chopped or shredded cooked chicken (leftover roast, baked, grilled or rotisserie chicken)
1/4 cup roughly chopped flat leaf parsley
In a large mixing bowl, combine the mayonnaise, blue cheese, buttermilk, vinegar, agave nectar and black pepper. Using a rubber spatula to smash the cheese against the bowl, then stir until the ingredients are smooth.
Add the cabbage, and stir to coat all of the cabbage with the dressing.
Then, stir in the chicken and parsley.
Serve immediately if you like the cabbage crunchy; refrigerate for an hour or more, and the cabbage will wilt slightly.