Ingredients

• For the Dressing

  • 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

• For the Salad

  • 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