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Apple and Fennel Slaw

By williamssonoma · From Open Recipes · 15 ingredients
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Why it works: Fennel and apple match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 101 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

The recipe

Ingredients

Contains: egg, milk (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. Fennel + appletop 5% of all pairs
    Aroma overlapstrong
    Mentioned together101 recipes

    Shared aroma: estragole (anise, licorice).

  2. Lemon + fenneltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together723 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Apple + sherrytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together395 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Apple + milktop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,099 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Sherry + vinegartop 5% of all pairs
    Aroma overlapstrong
    Mentioned together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

Flavor stand-ins for the cabbage

How well each one fits the dish's main ingredients (lemon, fennel, apple, sugar, sherry, vinegar, milk):

  1. Capsicumbetter flavor fit
  2. Tomatobetter flavor fit
  3. Carrotbetter flavor fit
  4. Cabbagethe original

Fit is the average pairing score against lemon, fennel, apple, sugar, sherry, vinegar, milk. 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).