Spicy Lime Coleslaw with Cilantro and Green Peppers

Here is another recipe that I've only made twice, but it is just perfect. My mom said it's the best coleslaw she has ever had. I think it would go well with any Asian or Mexican flavored grilled meats.

This makes quite a few servings, probably enough for at least 8 people to have some.

Spicy Lime Coleslaw with Cilantro and Green Peppers

1 medium to large head cabbage, cored and finely sliced in traditional coleslaw style
1 bunch scallions, chopped into rounds (white and green parts)
1-2 green bell peppers, finely chopped
2-3 jalapeños or other mildly hot pepper, minced or chopped quite small, seeded for less heat if desired
5 cloves garlic, minced
about 2 cups low carb mayonnaise
juice of 3 limes (or 2 lemons) plus more as desired (can use bottled juice) equal to about 1/4 cup or more depending on how tart you like it and how juicy your limes are
large splash of cider vinegar to taste, or other vinegar, optional
big squirt of sriracha or other hot sauce, optional
cayenne pepper to taste
black pepper to taste
1-2 Tbsp. paprika
1/2 - 1 tsp. ground cumin
1 bunch cilantro, chopped fine (just leaves, not stems, unless you want), optional
salt to taste

In very large bowl, or two separate large bowls as it makes quite a bit, mix together cabbage, peppers, onions, and cilantro.

In a separate medium small bowl, mix together other ingredients and taste test. Judge if it will cover all the cabbage and adjust accordingly. Add to cabbage mixture and stir well. Put in one large bowl, cover, and set in fridge for about an hour before serving. Keeps several days in fridge.