In a food processor, shred the fennel, carrots and cabbage.
For the dressing, combine the next five ingredients in a blender or food processor, using salt to taste. It will be very thick, so add juice or water in a thin stream to get it to the right, creamy consistency. Combine with the vegetables.
Optional: Use other vegetables with the fennel, like snow peas, celery, red onion, etc. (Recipe #404)