Shred the green cabbage.

Cook the black beans.

Slice the Easter Egg radishes into thin rounds.

Slice the green onions.

In a large bowl, combine the shredded cabbage, cooked black beans, sliced radishes, and sliced green onions.

Set the bowl aside.

In a small blender, combine lime juice, cilantro, and spice mix.

Blend until well blended.

Add creme fraiche, salt, and pepper to the blender.

Blend quickly to combine, being careful not to over-blend the creme fraiche.

Toss the dressing with the slaw.

Serve immediately.

Garnish with extra cilantro leaves, if desired.