Cut the red cabbage in half, remove and discard the core and thinly slice the cabbage leaves.
Peel the carrots and using the large side of a box grater, grate the carrots.
Remove the stem end of the peppers and cut peppers in half. Remove the seeds and membrane. Thinly slice the peppers lenghtwise.
Roughly chop the cilantro leaves and stems.
Roughly chop 2 cloves of garlic. Mince the third clove of garlic for the pepitas and using the side of you knife, smash it into a paste. Be careful not to cut yourself.
Zest enough of the lime for 1 teaspoon of lime zest. I love my microplane for zesting.
Cut the lime in half and extract juice from both halves. I used an electric juicer but you can try squeezing the lime juice out by hand or using a hand juicer or reamer.
Make the Cilantro Sauce
Using a blender or food processor, combine the cilantro, garlic, and lime juice by pulsing the ingredients until well minced. You may have to stop the maching to push down the cilantro if it gets stuck to the sides.
With the motor running, slowly add the olive oil in a stream until all the ingredients are fully emulsified.
Taste and adjust seasoning with salt and pepper.
Make the Pepitas
Heat up a small, nonstick pan over medium heat. Add the teaspoon of olive oil and when hot add the raw pepitas.
Cook for about 3 minutes, stirring constantly until the pepitas start turning brown. Be careful not to burn them and watch out for any that may pop.
Remove the pepitas and transfer to a small bowl.
Add the lime zest and garlic paste. Stir to combine.
Taste and season with salt and pepper.
For the Slaw
In a large bowl, combine the cabbage, carrots and peppers. Stir to combine.
Add ½ cup of the cilantro sauce, stir, taste and adjust seasonings with little salt and pepper.
Use this slaw as a side dish or base for chicken, as shown above, or with fish or beef. Garnish the dish with the garlic-lime pepitas.