In a large bowl, whisk together vinegar, mustard, horseradish cream, Worcestershire sauce, and paprika; season with salt and pepper. Very slowly whisk in oil until emulsified. (Mixture should look like mayonnaise.) Carefully fold in creme fraiche and lemon zest. Season with salt and pepper.
In another large bowl, mix together cabbage, brussels sprouts, celery, and lemon juice; season with salt and pepper.
Just before serving, toss cabbage mixture with vinegar mixture; season with salt and pepper and serve immediately.
Dressing can be stored in an airtight container refrigerated for up to 1 week or frozen up to 3 weeks.