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

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

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.