Instructions: In a medium saucepan, melt the butter over medium heat. Add the vinegar, sugar, flour, mustard, garlic powder, salt, and pepper; whisk until well combined.

Slowly whisk in the egg. Cook for 1 to 2 minutes, or until the mixture has thickened, whisking constantly. Remove from the heat and allow to cool slightly.

In a large bowl, combine the coleslaw mix and the vinegar mixture; toss until well coated. Serve, or cover and chill until ready to serve.

This recipe yields 6 to 8 servings.

Comments: This can also be made with fresh cabbage. Just shred a medium head of green cabbage and half a head of red cabbage. I also like to add some shredded carrot for color.

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