Prepare the carrots by slicing off their ends and peeling off the outer layer. Then, use a vegetable peeler to create thin shavings. Use the same method to create thin shavings of the fennel by peeling its bulb.
Combine the shavings and pistachios in a large bowl. In a small bowl, whisk together the dressing ingredients and pour over the veggies and nuts. Mix until well coated. Serve with fennel fronds on top.
Enjoy chilled or at room temperature!
This is a great side dish to fish or another lean protein or as part of a holiday meal.