2 cups shredded white cabbage
2 cups shredded red cabbage
1 cup shredded spinach
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced red onions
2 tablespoons chopped pickled jalapenos
1/2 cup chopped fresh parsley leaves
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
3 tablespoons Creole mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon sugar

Toss the cabbage, spinach, bell peppers, onions, jalapenos, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, sour cream, lemon juice, mustard, salt, pepper and sugar and mix well. Add the mixture to the salad bowl and toss to mix thoroughly. Cover and refrigerate for at least one hour.
Makes 6 to 8 servings.