Begin by gathering a mixing bowl that can handle a little whisking action. In this bowl, combine your creamy mayonnaise, honey, apple cider vinegar, white wine vinegar, chipotle sauce, and Dijon mustard. The honey adds just the right amount of sweetness, while the apple cider and white wine vinegar offer a tangy balance. Whisk these ingredients together until you achieve a smooth mixture.

Now that your base is ready, sprinkle in the celery salt and celery seed. These spices may seem small, but they bring a surprising amount of flavor, enhancing the overall taste of the coleslaw. Once added, mix again until fully incorporated.

It’s time to bring in the veggies! Carefully fold in the finely grated red onion, matchstick carrots, shredded green cabbage, and purple cabbage. I recommend doing this gently to avoid bruising the vegetables. The crunch and color are simply enticing.

After the vegetables are well coated with the dressing, it’s time for the blue cheese. Gently fold the crumbled blue cheese into the mixture. The key here is to mix enough to distribute the blue cheese without smashing it all. That crumbliness adds to the texture!

Finally, add salt and freshly cracked black pepper to taste. Adjusting the seasonings right here is crucial. Don’t skip this step! Garnish with freshly chopped flat-leaf parsley or cilantro for a pop of color and brightness.

You’ll want to let this sit in the refrigerator for at least 30 minutes before serving. This allows all the flavors to meld together beautifully. Trust me, the wait is worth it!