In a large mixing bowl, combine the shredded green cabbage, shredded carrots, and shredded red cabbage.

In a separate bowl, whisk together the mayonnaise, crumbled blue cheese, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until all the vegetables are well coated.

Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow flavors to meld.