Blue Cheese Slaw

I see this becoming a summertime party staple.  You can most likely swap the blue cheese for feta or any other cheese that will make you happy.

4 C. shredded green cabbage
4 C. shredded red cabbage
4 large carrots, shredded

Dressing:
1 C. mayonnaise
2 tbsp. Dijon mustard
1 tbsp. stone ground mustard
1 tbsp. cider vinegar
1/2 tsp. celery salt
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
1 1/2 C. crumbled blue cheese
1/4 C. minced fresh parsley

In a large bowl, combine cabbages and carrots.  In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper,  Pour over cabbage mixture; toss to coat,  Stir in cheese and parsley.  Refrigerate for at least 2 hours before serving.