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.
Ingredients:
Dressing
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
Directions:
- In a small bowl, whisk all dressing ingredients together.
- In a small bowl, whisk all dressing ingredients together.
- In a large bowl, combine cabbage, carrots, radicchio, Andy Boy Fennel and half of the dill. Toss with 3/4 cup of dressing.
- In a small bowl, combine crab meat, capers and remaining dill and remaining dressing. Add salt and pepper.
- Arrange cabbage on platter or individual plates. Top with crab mixture and sprinkle with sesame seeds.
Serves 6
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