Bastille Day Cole Slaw

Submitted by

Barbara Need (University of Chicago)

Story behind this recipe

I made this for the first Bastille Day party I attended at Jim McCawley's (1986). It was hot, and I really didn't want to cook. For some reason, this seemed German to me, so it counted. (We were invited to bring food from places which had been but were no longer under French rule.)


Caraway seeds

Serving size


Measuring units


Cooking Instructions

Chop or grate the cabbage. Add mayo to taste. Add caraway seeds (1 tsp at a time just so you don't end up with too much). You may add salt if you like.