• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

This salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.

• 1/3 cup fresh lime juice (from 4 limes)
• 1 1/2 teaspoons finely grated peeled fresh ginger
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound mixed carrots, such as Nantes and purple
• 1 fennel bulb, trimmed and cored
• 1 watermelon radish (3 ounces) or regular radishes, peeled
• 1/2 rutabaga, peeled
• 1 bunch baby Tokyo or regular turnips, peeled if needed
• 1 jalapeno chile, halved, seeded, and thinly sliced
• 1/2 cup finely chopped fresh cilantro, plus more for garnish
• 5 fresh mint leaves, finely chopped, plus more for garnish
• Coarse salt
• 3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat

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