Put the shredded cabbage and carrots into a large large stainless steel,or ceramic, bowl.
Add the garlic and onion to the bowl of your food processor or blender. Pulse them together for 1 minute, then add both of the peppers. Pulse again to break up the peppers.
Add the cilantro leaves, and blend this together until the mixture resembles a pico de gallo, or a thick salsa.
Now, add the lime juice and the salt. Leave the food processor running as you slowly drizzle in the olive oil.
Finally, add the salt to the mixture and pulse for thirty seconds- just to combine.
Pour the dressing over the cabbage and carrots. Use a pair of tongs to toss the veggies in the dressing to make sure the veggies are fully coated. Taste and adjust the seasoning by adding more salt, if desired.
Transfer to a non-reactive ceramic or glass bowl, and refrigerate for at least thirty minutes prior to serving. The longer it sits the better the flavors will become.
Serve directly from the bowl or dish the coleslaw into four ounce ramekins. This slaw will be great for three days after preparation.