Longtime Austin resident Mimi Panciera Fite sends this month’s recipe that she says is the same as one her grandmother used to serve. “She said it came from the old country. It was an inexpensive and delicious salad from the garden. Her family came to Texas from Italy in the 1800s . . . The name Panciera derives from the stomach armor plate that the Roman soldiers used to wear in Italy.”
Makes: 12 servings
Ingredients
· ¾ green cabbage, finely shredded
· ¼ red cabbage, finely shredded
· 3 medium carrots, grated
· 1 cup mayonnaise
· 2 tablespoons apple cider vinegar
· 1 tablespoon honey
· 1 teaspoon celery seeds
· ¼ teaspoon salt
· ¼ teaspoon black pepper
Directions
Mix the shredded green cabbage, red cabbage and carrots to a large bowl.
In a separate bowl, combine the mayonnaise, honey, salt, pepper, apple cider vinegar and celery seeds in a small bowl and whisk together. Add more honey to make the slaw sweeter.
Pour about half of the dressing onto the cabbage and carrots and toss. Slowly add more dressing until you reach the desired slaw-to-dressing ratio.