Super Slaw Series: Thermic & Spicy Smoky Pepper - BOXD

Super Slaw Series: Thermic & Spicy Smoky Pepper

Who doesn't love a bit of slaw? 

We're teaming up with author and personal trainer Jill Greenwood to bring you 3 recipes of nutritionally dense, micro-chopped veggies that you can whip up in any food processor for a simply prepared side that will help to empower habits for a healthier diet, boost your energy, improve your immunity, and better your recovery after exercise. 

Sounds good? Let's get this show on the road: 


  • 4 mixed red peppers (I use 2 small sweet peppers and 2 large), deseeded and any core removed
  • ½ small red onion
  • ½ teaspoon smoked paprika
  • ½ teaspoon 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)


1. 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.

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

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

to the bowl.

4. Whizz the spinach in the food processor or shred by tearing or chopping

with a knife.

5. 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.

Makes 4 large portions

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.


Morph Your Slaw

Baked Aubergine with Smoky Pepper Slaw

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

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

3. Pan-fry the mixture for 1–2 minutes.

4. Top with chopped tomatoes and shredded beef.


1. Shredded roast beef.



SuperSlaw: Blitz Your Way to 5 A Day by Jill Greenwood (Ebury Press, £12.99), Photography by Lara Messer’

The recipe in this article was provide by author & personal trainer, Jill Greenwood. Follow her @jillgreenwood.

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