To start, carefully remove the outer leaves of the cabbage and discard them. Slice the cabbage in half, remove the core, and finely shred the leaves. Place the shredded cabbage in a large bowl.

Next, let's work on the bell peppers. Cut them in half, remove the seeds and white membranes, and finely chop them. Add the chopped bell peppers to the bowl with the cabbage.

Peel the red onion and cut it into thin slices. Add the onion slices to the bowl.

Peel the carrots and grate them using a box grater. Add the grated carrots to the bowl as well.

If you desire some extra spice, finely chop the jalapeno pepper (seeds removed for a milder flavor) and add it to the bowl.

Lastly, chop the fresh cilantro leaves, including the stems, and set them aside for later use.

Now, let's move on to creating the flavorful dressing that will bring this salad to life. Squeeze the juice from the limes into a small bowl. Add the olive oil, a pinch of salt, and a sprinkle of freshly ground black pepper. Whisk the ingredients together until well combined.

It's time to bring all the elements together! Pour the dressing over the shredded cabbage, bell peppers, onion, carrots, and jalapeno (if using). Sprinkle the chopped cilantro on top. Using clean hands or tongs, gently toss everything together until the dressing coats the vegetables evenly.

To allow the flavors to meld together, cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 30 minutes, but preferably an hour or two, to let the salad marinate and develop its vibrant taste.