Shred white cabbage.

Shred red cabbage.

Shred spinach.

Julienne red onions.

Chop green onions.

Mince garlic.

Finely chop parsley.

In a mixing bowl, toss the shredded white cabbage, shredded red cabbage, shredded spinach, julienned red onion, chopped green onions, minced garlic, and finely chopped parsley.

In a separate bowl, prepare the dressing: Stir together the homemade mayonnaise and Creole mustard.

Season the dressing with salt, black pepper, cayenne, and honey.

Pour the dressing over the cabbage mixture and stir to combine.

Cover the bowl and refrigerate for 1 hour to allow the flavors to meld.

Mound the slaw on a platter.

Garnish with additional parsley and Essence seasoning.

Serve alongside fried fish and hushpuppies (optional).