Trim about one inch off the bottom of the fennel bulb. Using a mandoline or a sharp knife, thinly slice the rest of the fennel bulb and place in a bowl.
In a jar or a small bowl, make the vinaigrette. Combine the sugar, lemon juice, mustard, salt, mint and onion and shake or stir to combine. Pour over the fennel and stir to combine.
Refrigerate the salad for an hour to let the flavors marinate. Serve with the yogurt for dipping and a side of rice if you're looking for a more complete meal.
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