Legacy of Passion

Fennel, Cabbage and Crab Salad with Orange Mustard Dressing

The subtle flavors and textures of this fennel salad, with just a hint of heat, make a refreshing lunchtime treat.


3/4 C plain low fat yogurt
1/4 C fresh orange juice
3 T hot sweet mustard
1/2 t Asian sesame oil

1 Napa cabbage, cored and shredded
4 carrots, peeled and shredded
1 small radicchio, shredded
1 Andy Boy Fennel, trimmed, cored and very thinly sliced
1/4 C snipped fresh dill
1 lb fresh lump crabmeat, picked over for shell
1/4 C capers, drained and rinsed
salt and freshly ground pepper
1/4 C toasted sesame seeds


  1. In a small bowl, whisk all dressing ingredients together.
  2. In a small bowl, whisk all dressing ingredients together.
  3. In a large bowl, combine cabbage, carrots, radicchio, Andy Boy Fennel and half of the dill. Toss with 3/4 cup of dressing.
  4. In a small bowl, combine crab meat, capers and remaining dill and remaining dressing. Add salt and pepper.
  5. Arrange cabbage on platter or individual plates. Top with crab mixture and sprinkle with sesame seeds.

Serves 6