In a skillet over medium heat, cook the bacon slices for 6 to 8 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain grease and cool before chopping.

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, kosher salt, and ground black pepper until smooth.

In a large mixing bowl, combine the thawed peas, diced red onion, chopped bacon, and shredded cheddar. Pour the dressing over and gently fold to combine.

Cover and chill the salad for at least 30 minutes in the refrigerator before serving.

Stir gently before serving and garnish with freshly chopped parsley.