Southwestern Slaw With Creamy Cilantro-Lime Dressing

• 8 cups green cabbage, shredded
• 2 cups cooked black beans
• 1 bunch Easter Egg radishes, sliced into thin rounds
• 3/4 cup green onions, sliced
• 1/3 cup freshly squeezed lime juice (about 3-4 limes)
• 1 cup packed cilantro leaves and stems (about 1/2 a bunch)
• 1 tablespoon Mexican or Southwestern spice mix
• 7.5 ounces creme fraiche (1 container)
• salt and pepper, to taste

1. In a large bowl, toss together the cabbage, beans, radishes, and onions. Set aside.
2. In a small blender, combine lime juice, cilantro and spice mix until well blended. Add creme fraiche, salt and pepper and blend quickly to combine (be sure not to blend the creme fraiche for long, as it might break and get clumpy). Toss dressing with slaw and serve. Garnish with extra cilantro leaves, if desired.

green cabbage, black beans, egg radishes, green onions, freshly squeezed lime juice, cilantro, creme fraiche, salt

Taken from food52.com/recipes/17655-southwestern-slaw-with-creamy-cilantro-lime-dressing (may not work)