Combine the vinegar, lemon juice and zest, if using, in a large mixing bowl. Cut the apple into a very small dice (brunoise) and immediately add it to the bowl to avoid browning. Add the mayonnaise, blue cheese, mustard, thyme, black pepper and sea salt to the bowl, and mix thoroughly. Set aside.
Combine the carrots, green cabbage and red cabbage in a separate large bowl.
Dress the cabbage mixture with the mayonnaise dressing until evenly coated, but not drowning in dressing.
The leftover dressing can be stored in the refrigerator to use on salads or with crudite.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.