Veggie Coleslaw With Poppy Dressing

This is not the usual cabbage coleslaw but made with real vegetables done differently.

• 3 tbsp. creme fraiche ,(make your own, it is best)
• 1 1/2 inch piece fresh ginger, peeled and grated
• 2 1/2 tbsp. fresh orange juice
• 1 scant tsp. poppy seeds
• salt and pepper to taste
• 2 small carrots
• 4-5 radishes
• 1 small bulb fennel (about 1/2 pound)
• 1/4 pound green beans, trimmed

In a small bowl whisk together the creme fraiche, ginger, orange juice and half of the poppy seeds. Season to taste. Refrigerate until using.

Peel and julienne the carrots. Slice the fennel crosswise and as thinly as possible. Cut the beans in half and then lengthwise. Trim the radishes and thinly.

Combine the vegetables in a medium bowl and toss with the dressing immediately before serving. Garnish with the remaining poppy seeds.

Note: To make your own creme fraiche take 2 tbsp. buttermilk and 1 cup of cream. Mix together well in a glass container and cover with plastic wrap.

Sit on counter for two days without touching. Stir well before covering and refrigerate for up to 10 days. Voila! You made your own. Use it often even as a garnish with apple pie or soups.

Very versatile.