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Pineapple Slaw

"My parents ate at a diner that served a pineapple coleslaw, and my Dad has tried to mimic it. This is me mimicking his imitation!"

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Why it works: Cabbage and pineapple share more aroma than cooks usually use. They rank in the top 12% of all ingredient pairs, and 32 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

20 servings
Prep15 min

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 allrecipes. 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. Cabbage + pineappletop 12% of all pairs
    Aroma overlapstrong
    Mentioned together32 recipes

    Shared aroma: 2-octenal (fatty, green).

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

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

  3. Cabbage + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,001 recipes

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

  4. Pineapple + vinegartop 6% of all pairs
    Aroma overlapstrong
    Mentioned together409 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  5. Cabbage + vinegartop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together2,924 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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, pineapple, pepper, vinegar, sugar):

  1. Capsicumbetter flavor fit
  2. Mustardbetter flavor fit
  3. Cucumberbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against cabbage, pineapple, pepper, vinegar, sugar. 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).