Cucumber and Caraway Quick Slaw

Slice thinly, drain lightly

Salt the cucumber briefly while shredding cabbage. Drain and blot rather than squeezing hard; the cucumber should stay crisp. Caraway seeds have a strong flavor, so begin with the small measured amount and crush lightly between fingers or with the flat side of a knife. The vinegar dressing should coat the vegetables without collecting in a deep pool. Toss again after ten minutes and taste before adding salt. The slaw pairs with grilled sausage, potatoes or a simple sandwich, but it is also useful for adding crunch to leftovers. Keep it in a separate container if the rest of the meal will be reheated. Without mayonnaise it still contains cut fresh vegetables, so refrigeration matters. A lidded bowl is helpful at camp, both for keeping the salad cold and for protecting it from dust and insects while the rest of supper is prepared.