Spinach Coleslaw

Recipe from

Coastal Living


6 cups shredded green cabbage
7 1/2 cups shredded red cabbage
8 ounces fresh spinach, torn into bite-size pieces
1 cup thinly sliced red onion
1 cup chopped green onions
1/2 cup chopped Italian parsley
1 1/4 cups mayonnaise
1/4 cup Creole or coarse-grained mustard
1 teaspoon salt
1/4 teaspoon freshly ground pepper


Combine first 6 ingredients in a large salad bowl. Combine mayonnaise, mustard, salt, and pepper in a small bowl; stir with a whisk. Add dressing mixture to slaw, and toss gently. Cover and chill at least 1 hour.