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Molasses-Cider Coleslaw

By williamssonoma · From Open Recipes · 11 ingredients
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Why it works: Molasses and apple cider vinegar work together. They rank in the top 8% of all ingredient pairs, and 44 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

The recipe

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Molasses + apple cider vinegartop 8% of all pairs
    Aroma overlaplow
    Mentioned together44 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Cabbage + mustardtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,645 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Carrot + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cabbage + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,080 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (cabbage, carrot, molasses, mustard, honey, apple cider vinegar, pepper):

  1. Capsicumbetter flavor fit
  2. Broccolibetter flavor fit
  3. Potatoabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against cabbage, carrot, molasses, mustard, honey, apple cider vinegar, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).