Heat olive oil in a small frying pan over medium heat. Add shallot and cook until tender, about 2-3 minutes. Add fennel and cumin and cook, stirring, until fragrant, about a minute more. Remove from heat.

Combine remaining ingredients in a large bowl, drizzle shallot mixture over, season with salt and pepper and toss to combine. Taste and add more salt or lime juice as needed.

Carrot slaw will keep, covered in the refrigerator for up to 3 days.