Kielbasa Hot Potato Slaw
I like the challenge of cooking lighter meals that pack big flavor. This one, which came from a dear friend, fits the bill. My son rated it a 10 out of 10! —Beverly Batty, Forest Lake, Minnesota
Ingredients
- 1-1/2 teaspoons cornstarch
- 1/4 cup cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 package (14 ounces) smoked turkey kielbasa, cut into 1/4-inch slices
- 2 medium red potatoes (about 8 ounces), cut into 1/2-inch cubes
- 1/2 cup sliced sweet onion
- 1/2 cup chopped sweet red pepper
- 4 bacon strips, cooked and crumbled
- 1/2 cup water
- 1 teaspoon beef bouillon granules
- 1 package (14 ounces) coleslaw mix
Directions
-
1In a small bowl, whisk the first 6 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned.
-
2Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally.
-
3Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
