Combine mayonnaise and the Simon Gault Home Cuisine Mexican Seasoning; set aside. Remove the dry outer leaves of both cabbage halves and discard. Cut cabbage in half again, then slice thinly. Place the cabbage in a large mixing bowl with peanuts, parsley, and marmalade. Add just enough of the Mexican mayonnaise to coat the slaw and mix well to incorporate. Transfer to a serving bowl and garnish with fresh, chopped parsley.