Raw Brussels Sprouts, Fennel and Sriracha Salad (Vegan)

• 1 medium fennel bulb, thinly sliced (bulb only, reserve the fronds for another use)
• 2 c. Brussels sprouts, chopped
• 1/2 c. sesame tahini
• 3 Tbsp. wildbrine Smoky Jalapeño Sriracha + 2 tsp. for serving
• 1 Tbsp. water
• Sea salt & pepper
• 1/2 c. pumpkin seeds, sprouted if you're sensitive
• 2 Tbsp. red Anaheim pepper, seeded and chopped (or pepper of choice)

1. In a large bowl, toss together the fennel and Brussels sprouts.
2. In a separate small bowl, whisk together the tahini, 3 Tbsp. sriracha and water until will combined. Pour the sauce over the vegetables, season liberally with salt and pepper, and mix. Marinate at room temperature for about 1-2 hours. If the sauce is too thick, add additional water.
3. To serve, top with pumpkin seeds and fresh red pepper, and add dollops of the remaining 2 tsp. sriracha just before serving.
Keeps up to 4 days in the refrigerator.