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Begin by cutting the large head of cabbage into quarters. Use a mandolin to shred the cabbage finely, keeping the blade setting on one or just above one.
Thinly slice the bell peppers using the mandolin.
Shred the large yellow onion and add it to the cabbage mixture.
Peel and slice the two large carrots.
For the marinade, juice the four limes and combine with one cup of white distilled vinegar.
Prepare the scotch bonnets by cutting off the tops and adding them to the vinegar mixture. Blend this mixture for about 30 seconds until it reaches a smooth consistency.
Pour the blended marinade over the prepared vegetables.
Season the mixture with about two generous spoonfuls of Knorr chicken bouillon and mix everything thoroughly.