I’ve never had apples in potato salad. And I like Granny Smiths.
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I always picked up the knitting pattern magazines at the check out line (yeah, I’m old). Don’t think I can recall ever seeing a salad magazine. Will be on the lookout. Oh, and Weekly News of the World, that maybe had a Bat Boy salad recipe or 2.
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I didn’t buy many cookbooks or magazines from 2020 to 2024, and I’m making up for it this year. LOL.
More New Yorkers, and more New York Magazines, this year, too. Even a National Geographic.
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Almost didn’t share, but had to because this is such a silly mishmash of a salad. Had so many leftovers in the fridge and so many Tupperware‘s taking up so much space so the salad is, from past vermicelli noodle night I have red leaf lettuce, green papaya salad dressing, and pickled carrot and daikon. From past Middle Eastern night, I have couscous and falafel. And for a good measure and a little spice, a little cabbage kimchi. It is oddly tasty. Also filling and vegetable forward.
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Thought this might be an appropriate dumping ground:
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These all look good, but I wonder about the call for honey or sugar in each of them (1/4 cup sugar in the miso dressing!) I really dont care for sweets at all (I check all labels for added sugar because so many jarred salsas and sauces have a lot of sugar added ) so I guess I will just leave it out but I really just dont get it. I think my taste buds must be truly different !
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TBH, I barely glanced at the actual recipes 
1/4 cup of sugar even for a liter of dressing would be way too much. My mom used to add a tiny pinch of sugar to her dressing you couldn’t even taste.
I’m sure the dressings would be better with less.
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Which are her top 3? I have the book but no nyt access.
The “house” dressing, creamy lemon-miso, and creamy sesame-ginger.
Thanks! Always looking for a good dressing recipe.
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So am I 
Will have a closer look when I’m ready to go all salad crazy again. No doubt the sugar content can be reduced to almost nothing.
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I saw the related video she put up on YouTube with this article. At least two of the dressings are ones she is specifically reverse engineering from Via Carota and her local deli. So, that might be how sweet they actually are. Certainly try it before adding sugar and make your own call. I make one similar to the house dressing and don’t use sugar (and walnut oil instead of olive).
Here are gift links to the NYT recipes:
House Dressing. (a vinaigrette)
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(post deleted by author)
I thought sasha had the book, which is why I didn’t bother with the links. but perhaps I misunderstood…
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These are NYT recipes, they’re not in her cookbook as far as I can tell. (Plus, of course, others may benefit from the links.)
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Wait, didn’t the NYT post the Via Carota recipe quite a while ago?
I made it and was very underwhelmed.
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Me too, I accidentally made it twice thinking it was another recipe I liked only to discover it was the one in the fridge I didn’t like. Both went down the drain.
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