Having had great success with my red cabbage and fresh coriander/cilantro raw slaw, I figured that I would try the combo again, only this time, I’d use the regular white cabbage. I had some sweet pimento peppers and green sweet peppers that I added them to the mix. Well, the bowl looked pretty but the raw slaw just wasn’t cutting it. Everything tasted, well, too raw for my liking. Out came the wok and in no time my slaw was turned into a stir-fry. And if I my say so myself, it tasted darn good. Try it.
There’s no specific quantities; work with what you