Blue Cheese Cole Slaw

This is an Ina Garten recipe, but we don't all have every gadget, lots of time, or a limitless budget, so I've noted some modifications.  I've made it a few times, and each time it's just delicious.  This is a wonderful potluck option.  You can use fresh cabbage, but I don't see any difference when you use the pre-shredded bagged coleslaw mix, except that by doing so, you save a LOT of time.  Plus, that's the only viable option if you don't have a food processor.

Ingredients
Veggies
1/2 small head green cabbage
1/2 head red cabbage
4 large peeled carrots

OR

2 bags (1 lb each?) cole slaw mix
4 to 8 oz (whatever you have) shredded carrots in a bag

Dressing
2 c  mayo
1/4 c dijon mustard
2 tbsp apple cider vinegar
2 tbsp whole grain mustard
1 tsp celery salt
1/2 tsp kosher salt
black pepper
6 oz crumbled blue cheese  (I prefer gorgonzola)
1 bunch flat leaf parsley


Non-standard supplies
Food processor if you choose to shred your own veggies

Instructions

1. Prepare cabbage using slicing blade
2. Prepare carrots by using the shredding blade
3. Set veggies aside in a colander resting inside a bowl.  Cabbage has an incredible amount of moisture in it that released once it's wet or salted.
4. Prepare the dressing by mixing in a medium bowl: mayo, mustards, vinegar, celery salt, kosher salt and pepper.
5. Pour only about a 1/2 cup of the dressing over the veggies and toss to coat.  By doing this, you will cause the cabbage to wilt and release some of its superflous water.  If you don't do this, you'll have watery slaw.
6. Add blue cheese to remaining dressing.
7. If this is 'make-ahead': Cover veggies with plastic wrap and refrigerate.  Refrigerate remaining dressing. Drain and toss every couple hours  to ensure water falls out.
8. 20 minutes before serving: Transfer veggies to a serving bowl. Mix in remaining dressing and stir.

Step 7 is necessary if making in advance.  If serving immediately, skip it.