Finely shred about 4 cups of green cabbage and 1 cup of carrots. Chop 1 cup of colorful bell peppers and ½ cup of fresh cilantro, setting them aside in a large mixing bowl.

In a separate small bowl, whisk together the juice of 2 limes, ¼ cup of olive oil, and a pinch of salt and pepper.

Pour the prepared dressing over the shredded vegetables in the large bowl and toss gently.

Let the salad sit covered in the refrigerator for about 20-30 minutes.

After chilling, give the coleslaw one final toss to redistribute the dressing and serve.