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Quarter the cabbage and shred it thinly using a mandolin.
Thinly slice the bell peppers with a mandolin.
Shred the large yellow onion.
Peel the carrots and cut them into thin strips.
In a bowl, mix the lime juice and white distilled vinegar.
Add the scotch bonnets to the vinegar mixture and blend with an immersion blender for about 30 seconds until smooth.
Pour the vinaigrette over the shredded vegetables.
Add two hefty spoonfuls of Knorr chicken bouillon and mix everything thoroughly.
Serve the slaw immediately or chill it before serving.