Brussel sprouts salad recipe with kimchi salad dressing

Raw Brussels Sprouts, Fennel and Sriracha Salad (Vegan)

A creamy, smoky jalapeño sriracha-tahini marinade combined with pungent brussels sprouts, aromatic fennel, and pumpkin seeds makes for a fantastically flavorful and filling salad. Tastes super decadent but isn’t. In a cool, science-y move, the oil in the tahini and acid in the sriracha soften the veggies in this deliciously raw Brussels sprouts salad. If you’re sensitive to cruciferous veggies, blanche the chopped sprouts before adding to the dish.


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)


Total time: 1-2 hours | 10 minutes hands-on


Serves 4-6


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.

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