Name: Cream Dressing for Cold Slaw
Ingredients: 2 tablespoons whipped cream; 2 tablespoons sugar; 4 tablespoons vinegar; cabbage, finely cut; coarse sea salt

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cream Dressing for Cold Slaw

Ingredients

Directions

Make the dressing

Combine whipped cream, sugar, and vinegar in a bowl.
Beat the mixture well.

Dress and serve

Pour the dressing over finely cut cabbage.
Season the cabbage with coarse sea salt before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Vinegar + cabbagetop 13% of all pairs

Smell alikemoderate

Cooked together2,924 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Sugar + vinegartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 recipes

Shared aroma: beta-damascenone (apple, rose).
Cream + vinegartop 25% of all pairs

Smell alikemoderate

Cooked together4,064 recipes

Shared aroma: acetic acid (sour, vinegar).
Sugar + cabbagetop 30% of all pairs

Smell alikelow

Cooked together2,037 recipes

Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Whipped cream: Adds richness and a creamy body that softens the sharpness of the vinegar.
Sugar: Balances the acidity of the vinegar with sweetness.
Vinegar: Provides acidity that gives the dressing its tang and brightness.
Cabbage: Forms the base of the slaw that the dressing coats.