Doesn't this look like the picture of summer? Here's an easy ten minute recipe to add as a side at your next BBQ, to make ahead for lunch.

Free from peanuts, nuts, dairy, egg, soy, wheat, fish and shellfish
Vegan
Gluten-free

Ingredients
4 cups shredded red cabbage
a handful of pulled cilantro leaves
4 carrots, shaved
1 pear, thinly sliced
2 inch cube of onion
1/4 cup of olive or canola oil
1/4 tsp sea salt
2 tbsp. apple cider vinegar

Add the shredded cabbage, cilantro, carrots, and pear to a large bowl and toss well.

Add the onion, oil, vinegar, and salt to a blender and pulse until creamy and smooth. Pour the dressing over the salad and toss well.

Serve right away or keep it in the fridge to marinate. It's great either way!