Wash and trim Brussels sprouts. Thinly slice by first cutting in half from root to stem. Lay cut side down and slice across from root to stem again. Peel apart the layers and add to a medium bowl.
Alternatively, place Brussels sprouts in a food processor with a large shredding disk and run according to manufacturer's instructions.
Remove stalks from fennel bulb right where the bulb and stalks meet. Cut a slice off the bottom so the bulb can sit flat on the cutting board.
Slice the bulb in half from tip to root and lay flat side down on cutting board and thinly slice across the bulb from tip to root. Add to bowl with sprouts.
If using pre-shredded carrots, add to bowl. Otherwise grate or shred carrots first.
Add remaining vegetables to sprouts and fennel.
Lightly toss the salad with the dressing but don't overdo it. Garnish with fruit and almonds.