PICNIC COLE SLAW   

1/2 head cabbage, shredded
2 cups water
2 tbsp. salt
2 medium (not baby) carrots, thinly shredded
2 shallots, finely chopped
3 tbsp. apple cider vinegar
2 tbsp. sugar
1/4 cup sour cream

1/4 tsp. celery seed

salt and coarsely cracked black pepper

Combine water and salt to make a brine. Soak shredded cabbage, then rinse in cold water; drain well in colander.
Combine remaining ingredients to make dressing and toss the cabbage to coat well. Taste and adjust seasonings, adding salt and pepper, if needed.

Refrigerate in a tightly closed plastic container for several hours, turning several times to keep the cabbage coated with dressing