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Finely slice cabbage leaves into thin strips. Using a mandoline or sharp chef’s knife, slice fennel paper thin. Combine cabbage, fennel, and onion in large salad bowl and gently toss to combine. Add olive oil and lemon juice and season to taste with sea salt and pepper. Let salad sit, refrigerated, 30 minutes before serving.
Just before serving, add parsley leaves and chopped mint. Taste and adjust seasonings.