Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DRESSING***
   2      teaspoons     all-purpose flour
   2      teaspoons     dry mustard powder
     1/4  cup           plus 1 tablespoon sugar
   1      pinch         ground cayenne pepper
   1                    heaping teaspoon salt
     1/3  cup           apple cider vinegar
     2/3  cup           heavy cream
   2      large         egg yolks
   1      tablespoon    caraway seeds
   1 1/2  tablespoons   prepared horseradish
                        ***COLESLAW***
   6      cups          white cabbage--about 1 1/4 pounds -- finely sliced
   1                    carrot, grated
   1 3/4  cups          red cabbage--about 1/2 pound -- sliced very fine

Preparation:

Red cabbage heightens the flavor and color of this coleslaw, but more white cabbage can be substituted. Dressing. In the top of a double boiler, off the heat, combine the flour, mustard powder, sugar, cayenne, and salt. Bring about 1 inch of water to a simmer in the bottom of the double boiler. In a small saucepan, combine the vinegar and cream and bring to a boil over high heat. Whisk the hot vinegar mixture into the dry ingredients, then place the top of the double boiler over the simmering water. Whisk in the egg yolks and stir until the mixture thickens slightly, about 3 to 4 minutes. Remove from the heat and stir in the caraway seeds and horseradish. Cool to room temperature, cover, and refrigerate until chilled.