Start by chopping your cabbage. Let me show you how to do this like a pro: Remove the outer leaves from the head of cabbage and wash your cabbage. Slice the head of cabbage in half.
Locate the core of the cabbage. It will be hard and solid.
Cut out the core by cutting a wedge into each half.
Lay flat side against your cutting board and cut straight down, in quarter inch sections.
When the end of cabbage becomes too difficult to cut, rotate so that the largest flat side is against cutting board, and cut quarter inch sections the opposite way. Repeat the process for the purple cabbage.
Combine green and purple cabbage, along with carrots in an extra large bowl.
In a medium bowl combine mayo, honey, apple cider vinegar, and salt and pepper. Whisk until smooth.
Add in blue cheese crumbles and stir to combine.
Pour dressing over cabbage and carrots.
Toss to coat. Can be served immediately or stored in the fridge before serving.