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

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

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

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