Maw Maw's Slaw

• 1/2 pound white cabbage, shredded
• 1/2 pound red cabbage, shredded
• 1/2 pound spinach, shredded
• 1 cup red onions, julienned
• 2/3 cup chopped green onions
• 1 teaspoon minced garlic
• 1/2 cup finely chopped parsley
• 1 cup homemade mayonnaise
• 1/4 cup Creole mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne
• 2 teaspoons honey
• 2 tablespoons finely chopped parsley
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. In a mixing bowl, toss the cabbages, spinach, red onion, green onions, garlic, and parsley.
2. Stir in the mayonnaise and Creole mustard.
3. Season with salt, pepper, cayenne and honey.
4. Cover and refrigerate for 1 hour before serving.
5. Mound on a platter and arrange the fried fish and hushpuppies around the slaw.
6. Garnish with parsley and Essence.
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
10. Published by William and Morrow, 1993.

white cabbage, red cabbage, spinach, red onions, green onions, garlic, parsley, mayonnaise, creole mustard, salt, black pepper, cayenne, honey, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/maw-maws-slaw-recipe0.html (may not work)