Warm Chicken, Sweetbread, and Pepper Coleslaw Salad

This salad is ideal if you have been braising sweetbreads for another dish and, after trimming them, you have bits and pieces left over. The warm chicken and sweetbread accompanied by the slightly chilled coleslaw is inspired by habit-forming Korean pickle kim chee, the best of which I tasted in Hawaii, at the house of the father of my assistant on this book, Noreen Lam. The coleslaw will last in the refrigerator for a couple of weeks.


  • 1 large white cabbage
  • 4 cloves garlic, finely chopped
  • 2-ounce piece fresh ginger, peeled, finely chopped
  • 1 teaspoon salt
  • ½ cup peanut oil
  • 1 tablespoon sesame oil
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup fermented Chinese black beans
  • 2 whole chicken breasts, cooked, shredded (as in preceding recipe)
  • 1 cup braised sweetbreads, broken into bite-size pieces
  • 2 tablespoons fresh lemon juice
  • 1 cup sweetbread braising juices, reduced to ¼ cup
  • ¼ cup olive oil
  • 1 cup fresh cilantro sprigs, stemmed, coarsely chopped
  • salt and freshly ground black pepper


Cut the cabbage in half through the root end and then cut out the core. Place the halves cut side down on a cutting board and cut crosswise into ⅛-inch shreds.

Mix the garlic, ginger, salt, peanut and sesame oils, chili powder, and cayenne in a bowl. Add the cabbage and toss together very well. Cover and let sit for 2 hours or longer to develop the flavors.

Soak the black beans for 1 hour, changing the water once. Drain and chop them coarsely.

Put the chicken, sweetbreads, and lemon juice in a bowl and mix well.

Heat the reduced braising juices in a pan and whisk in the olive oil. Add the black beans. Pour over the sweetbread and chicken mixture, add the cilantro, and toss together. Check for seasoning. Put the chicken and sweetbread mixture in the center of warm plates and serve with the coleslaw around.