This roasted ginger dressing is smoky, spicy, aromatic, slightly funky, sweet, and layered — tossed with juicy plums and crisp cucumbers for a bright summer salad full of contrast and flavor.
I’ve always loved fresh ginger — in sautés, dressings, tea, and even in desserts. But roasting whole ginger with the skin on and blending it into a dressing felt novel until I tried this version inspired by a Bon Appetit recipe. The result is a vibrant, unexpected vinaigrette that transforms simple summer produce into something memorable.
Why this Recipe Works
- No peeling ginger needed. Roast and blend it whole — skin and all.
- Balanced complexity. Smoky roasted ginger vinaigrette meets peppery greens, sweet plums, crunchy cucumber, and crispy fried shallots.
- Goodbye boring salads. This dish layers contrasting textures and flavors so every bite is interesting.
- Perfect summer salad. It’s light, flavorful, satisfying, and showcases seasonal fruit like plums.
- Flexible. If plums aren’t available, swap in another fruit or even a firm vegetable.
This salad is a colorful, healthy option that tastes as good as it looks.
The roasted ginger paste is versatile — think beyond salad: use it as a glaze for fish or chicken, a stir-fry base, or stirred into noodles or grain bowls. If you try a variation, share your idea in the comments.
What is Mizuna?
Mizuna, or Japanese mustard green, has a mild peppery flavor similar to but milder than arugula. If you can’t find mizuna, arugula makes an excellent substitute.
How to Make this Recipe
Place whole ginger, unpeeled, under the broiler until blackened and tender (about 40–50 minutes). Pulse the charred ginger with the rest of the vinaigrette ingredients in a food processor until smooth. Thinly slice shallots and fry them until light golden for a crunchy topping. Wash the greens, slice cucumbers and plums, toss with dressing, and finish with cilantro, crispy shallots, and black sesame seeds.
Below are step-by-step images that show how the salad comes together.
Cooks Tips
- Scrub ginger thoroughly since the peel stays on.
- Use a mandolin for even, thin slices of cucumber and shallot if you have one; otherwise slice thinly by hand.
- Swap greens freely. Mizuna can be replaced with arugula or another peppery green.
- Watch the shallots closely. Remove them from heat when lightly golden; they’ll keep cooking off the heat.
- Make extra crispy shallots. They’re great sprinkled on other savory dishes.
- Dressing stores well. Make it up to 3 days ahead; keep covered and chilled.
- Crispy shallots keep. Store in an airtight container at room temperature for up to 3 months.
- Buy seasonal, local, and organic when possible.
Want more summer salad inspiration? Check the recipe ideas and other seasonal salads for bright, flavorful combinations built around fresh produce.
If you make this salad, leave a comment and tag the author on Instagram so they can see your version.
Keep exploring seasonal recipes and colorful produce guides to inspire you in the kitchen. Let’s make waves in the kitchen.
Print Recipe
Plum Salad with Cucumbers & Roasted Ginger Vinaigrette
Ingredients
For the Salad
- 4 plums pitted and cut into 1” wedges (can sub 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
- 1 Thai chili green or red
- 1 garlic clove
- 3 tbsp fish sauce omit to make vegan
- 2 tbsp brown sugar
- 3 tbsp vegetable oil
- 1 tbsp soy sauce
- Zest & Juice 1-2 limes to taste
- 1 tbsp water
Instructions
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Heat the broiler. Broil whole ginger, skin on, until blackened and soft when pierced with a paring knife, about 40–50 minutes.
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Slice the roasted ginger (skin included) and pulse in a food processor with the Thai chili, garlic, fish sauce, brown sugar, oil, and 2 tablespoons water. Add additional water by tablespoonfuls if needed until a smooth paste forms.
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Thinly slice shallots. Heat the oil in a saucepan over high heat and fry the shallots, stirring constantly, until lightly golden. Transfer to a paper towel–lined plate and season with salt. Allow to cool; store in an airtight container at room temperature for up to 3 months.
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Arrange mizuna or arugula in a large bowl. Season with salt and pepper and toss with the dressing to taste. Add sliced cucumbers, plums, and cilantro, and gently toss again by hand.
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Top the salad with crispy shallots and black sesame seeds. Serve immediately and enjoy.
Notes
- Scrub the ginger well since the peel stays on.
- Use a mandolin for thin, even slices of cucumbers and shallots if available.
- Substitute greens like arugula if you don’t have mizuna.
- Remove shallots early — they’ll keep browning after you take them off the heat.
- Make extra shallots to use as a garnish on other dishes.
- Dressing keeps refrigerated for up to 3 days.
- Crispy shallots store in an airtight container for up to 3 months.
- Choose local, seasonal produce when possible for the best flavor.
