Wash and dry all fresh produce. Shred cabbage and carrots, slice bell peppers, finely chop red onion, and chop cilantro.

In a large mixing bowl, combine all the salad ingredients and gently toss them together.

In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.

Pour the dressing over the mixed vegetables and toss gently to coat.

Let the coleslaw marinate at room temperature for 10-15 minutes.

Serve as a side dish or topping for tacos and grilled meats.