I got everything I needed for this from +Fresh & Easy Neighborhood Market and +Whole Foods Market . I used 1 bag of sliced green cabbage, 1 bag of shredded carrots, and 1 very large fennel bulb shredded on the mandolin for the salad.
For the dressing, I used Follow Your Heart Soy Free Vegenaise, olive oil, agave syrup (or honey, maple, or simple syrup), salt, and pepper. A note for people with IC: the Vegenaise has a small amount of lemon juice and vinegar. If this is bothersome, substitute with softened Daiya cream cheese or Wayfare Foods sour cream. If these are also bothersome, blend drained/rinsed cannellini or garbanzo beans with olive oil until creamy. It may separate.
Microwave 2 TB syrup with 2-4 TB olive oil for 10-20 seconds to make it workable. Whisk together with 1/4 C of Vgenaise or substitute). Add salt and pepper to taste if tolerable. Dried parsley also has a nice savory flavor if pepper is bothersome.
Pour over the slaw and toss well. It will last a few days in the cooler, but it's best served once chilled. Serves 4-6 as a side dish, more if served in Dixie cups.