Smoky Pepper Slaw

Enjoy the combination of sweet peppers, smoky paprika and fiery chilli in this simple slaw recipe. This salad makes for an excellent base for many dinner recipes.

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Introduction

Peppers are known to contain a compound called capsaicin, which studies have shown in large amounts can have a positive impact on raising the metabolism. Peppers are also super high in vitamins (A, B6 and C), so I love this as a winter warmer too if colds and flu are lurking. If you need to sweeten things a little, just add a dash of tomato purée into the mix.

Makes 4 large portions
Easy

Ingredients

4 mixed red peppers (I use 2 small sweet peppers and 2 large), deseeded and any core removed
½ small red onion
½ tsp smoked paprika
½ tsp smoked chilli (I use it straight from a jar)
Splash of balsamic vinegar
Splash of olive oil
½ medium sweet cabbage, core removed and chopped into quarters
4-5 handfuls of spinach
Sea salt
dash of tomato purée (optional)

Essential kit

You will need a food processor

Instructions

Place the peppers, onion, paprika and chilli into the main bowl of the food processor with the central chopping attachment and pulse until similar to a paste.

Stir in the balsamic and olive oil and place in a waiting bowl.

Repeat by adding in the cabbage and pulse until a chunky chop. Add to the bowl.

Whizz the spinach in the food processor or shred by tearing or chopping with a knife.

Mix all of the ingredients together and stir, then taste and season. Add in a dash of tomato purée if you prefer the mixture a little sweeter.

Morph Your Slaw: Baked Aubergine with Smoky Pepper Slaw

Slow bake 2 aubergines whole at 180ºC for 45–60 minutes or until cooked through (the flesh should be mushy).

Scoop out of the aubergine flesh and mix into any leftover slaw.

Pan-fry the mixture for 1–2 minutes.

Top with chopped tomatoes and shredded beef.

Toppers: Shredded roast beef.

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