I always get excited when Easter Egg Radishes make their first appearance of the year. These bright red, purple and white radishes are not only beautiful but also quite tasty with a mellow spice and an earthy aroma.
This slaw is crunchy, tangy, and creamy with lots of cilantro flavor! If you already have cooked beans on hand, it's a snap to put together. The spice blend I used to flavor the dressing was from Savory Spice Shop, a local spice store here in Colorado that I've grown quite fond of over the years! Their "El Diente Southwestern Spice" blend has chiles, paprika, mexican oregano, coriander, garlic, cumin, red pepper flakes and black pepper. Use a blend that has plenty of heat to achieve a more lingering, complex spiciness that goes oh-so-well with those hot radishes. —the preservery.
green cabbage, shredded
cooked black beans
Easter Egg radishes, sliced into thin rounds
green onions, sliced
freshly squeezed lime juice (about 3-4 limes)
packed cilantro leaves and stems (about 1/2 a bunch)
Mexican or Southwestern spice mix
creme fraiche (1 container)
salt and pepper, to taste
In This Recipe
In a large bowl, toss together the cabbage, beans, radishes, and onions. Set aside.
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.