This roasted ginger dressing is smoky, spicy, aromatic, slightly funky, sweet, and layered — tossed with sweet, juicy plums and crisp cucumbers for a vibrant summer salad full of bright contrasts.
I’ve always loved fresh ginger — in sautés, dressings, tea, and even desserts — but I hadn’t considered broiling whole ginger with the skin on and blending it straight into a dressing until I tried this technique. The result is a deeply flavored, charred ginger paste that lifts the whole salad.
Why this recipe works
- No peeling required: roast the ginger whole with the skin on for easy prep and concentrated flavor.
- Balanced complexity: smoky, sweet, spicy, and tangy notes from the roasted ginger vinaigrette pair with peppery greens, juicy plums, cool cucumbers, and crunchy fried shallots.
- Textural variety: every bite has a contrast of soft fruit, crisp veg, tender greens, and crunchy toppings.
- Suits summer: light, colorful, and built around seasonal fruit (plums) for peak flavor.
- Adaptable: if plums aren’t available, swap another stone fruit or a firm, ripe fruit for a similar effect.
This salad is a delicious, colorful way to enjoy seasonal produce while keeping things fresh and satisfying.
The roasted ginger paste is flexible: use it as a vinaigrette, a glaze, or a flavoring for grains and proteins. If you have ideas for other dishes that would benefit from this charred ginger flavor, try them — it pairs especially well with grilled fish, roasted root vegetables, or simple warm noodles tossed with sesame oil.
What is mizuna?
Mizuna, also called Japanese mustard green, has a mild peppery flavor similar to arugula but less intense. If you can’t find mizuna, arugula is an excellent substitute.
How to make this plum & cucumber salad
Roast whole ginger, skin and all, under the broiler until well blackened and easy to pierce. Blend the charred ginger with chili, garlic, fish sauce (or omit for vegan), brown sugar, oil, soy sauce, lime, and a little water to form a smooth paste. Crisp the shallots in oil until lightly golden. Wash the greens and cilantro, and thinly slice cucumbers and plums. Toss the greens with the dressing, then add cucumbers, plums, and cilantro. Finish with crispy shallots and black sesame seeds for color and crunch.
Below are photos showing key steps and the assembled salad.
Cook’s tips
- Scrub the ginger thoroughly since you’ll be using the skin.
- Use a mandolin if you have one to get ultra-thin cucumber and shallot slices; otherwise slice as thinly as possible by hand.
- Swap greens freely: mizuna, arugula, or any peppery green will work.
- Watch the shallots closely: remove them when they’re light golden — they continue to darken off heat.
- Make extra crispy shallots: they’re great on other salads, bowls, or grain dishes and store well in an airtight container for months.
- Dressing can be prepared up to 3 days ahead: keep chilled and bring to cool room temperature before serving.
- Choose local, ripe produce when possible for the best flavor.
Want more vibrant summer salads?
Summer salads emphasize peak produce, simple preparation, and bold color. Try building salads around ripe tomatoes, stone fruit, watermelon, or berries paired with fresh herbs and a bright dressing for effortless seasonal meals.
If you try this salad, leave a comment describing how you made it and any variations you loved. I enjoy seeing how readers adapt recipes to their pantry and seasonal availability.
Keep exploring for more seasonal recipes and produce-focused ideas that encourage playful cooking and bold, colorful plates.
Let’s make waves in the kitchen.
Plum Salad with Cucumbers & Roasted Ginger Vinaigrette
20 mins
20 mins
Ingredients
For the salad
- 4 plums, pitted and cut into 1″ wedges (or substitute another stone fruit)
- 7 oz mizuna (or arugula)
- 3 shallots, thinly sliced
- 2 tbsp canola oil, for crisping shallots
- 1 English cucumber, thinly sliced
- 1/4 cup cilantro, loosely packed
- 1 tbsp black sesame seeds
For the roasted ginger vinaigrette
- 8 ounces fresh ginger (roast whole, skin on)
- 1 Thai chili, green or red
- 1 garlic clove
- 3 tbsp fish sauce (omit for vegan)
- 2 tbsp brown sugar
- 3 tbsp vegetable oil
- 1 tbsp soy sauce
- Zest and juice of 1–2 limes, to taste
- 1 tbsp water, plus extra as needed to thin
Instructions
- Heat the broiler. Broil the whole ginger, skin on, until blackened and beginning to blister and a paring knife slides through easily, about 40–50 minutes.
- When cool enough to handle, slice the ginger (skin intact) and pulse in a food processor with the chili, garlic, fish sauce, brown sugar, oil, soy sauce, lime zest and juice, and 2 tbsp water. Add additional water by tablespoonfuls as needed until you have a smooth, spoonable paste.
- Thinly slice the shallots. Heat oil in a saucepan over medium-high heat and fry the shallots, stirring constantly, until they are light golden. Transfer to paper towels and season with salt. They will darken slightly off the heat. Once cooled, store in an airtight container.
- Arrange mizuna (or arugula) in a large bowl or on a platter. Season with salt and pepper, then toss the greens lightly with dressing to taste. Add sliced cucumbers, plums, and cilantro and toss gently by hand to combine.
- Top the salad with crispy shallots and a sprinkle of black sesame seeds. Serve immediately.
Notes
- Scrub the ginger thoroughly since the skin is used in the dressing.
- If you have a mandolin, use it for uniformly thin cucumber and shallot slices; otherwise slice carefully with a sharp knife.
- The dressing keeps up to 3 days refrigerated. Bring it toward room temperature and stir before using.
- Crispy shallots store well at room temperature in an airtight container for weeks to months; they’re great on many savory dishes.
- When possible, choose ripe, locally grown produce for the best texture and flavor.
