In a mixing bowl, toss the cabbages, spinach, red onion, green onions, garlic, and parsley. Stir in the mayonnaise
and Creole Mustard. Season with salt, pepper, cayenne and honey. Cover and refrigerate for 1 hour before serving. Mound on a platter and arrange the fried fish
and hushpuppies around the slaw. Garnish
with parsley and Essence.