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 — grated into dressings, steeped for tea, or added to sautés and desserts. But roasting ginger whole, skin on, until charred and then blending it straight into a dressing is a revelation. I first encountered this method in a Bon Appetit recipe and was blown away by how smoky, bold, and unexpectedly mellow the roasted peel makes the paste.
Why this Recipe Works
- No peeling required. The ginger is roasted and used with the skin on, saving time and preserving flavor.
- Balanced, bold flavors. The smoky ginger vinaigrette is tempered by peppery greens, sweet plums, cool cucumber, and crunchy fried shallots.
- Complex texture and flavor. Bright fruit, crisp veg, tender greens, and crunchy shallots keep every bite interesting.
- Perfect for summer. Light, vibrant, and centered on seasonal produce — especially ripe plums.
- Flexible. If plums aren’t available you can substitute another stone fruit or a firm seasonal fruit or vegetable.
This salad is colorful, healthy, and full of flavor — a great summer side or light main.
The roasted ginger paste is versatile — it makes a lively vinaigrette for many dishes. If you try it on something new, share your idea in the comments.
What is Mizuna?
Mizuna, also called Japanese mustard green, has a mild peppery flavor similar to arugula but less sharp. If you can’t find mizuna, arugula is an easy substitute.
How to Make this Plum & Cucumber Salad
Roast whole ginger, skin and all, under the broiler until deeply blackened (it won’t look pretty, but it works). Pulse the charred ginger with chili, garlic, fish sauce (optional), brown sugar, oil, soy, lime, and a bit of water into a smooth paste. Fry shallots until lightly golden and crisp. Wash the greens, thinly slice cucumbers and plums, toss everything with the dressing to taste, and top with crispy shallots and black sesame seeds.
Below are step-by-step photos showing how the salad comes together.
Cook’s Tips
- Scrub the ginger well. We’re using the peel, so clean it thoroughly.
- Use a mandoline if you have one. It speeds up thin, even slicing for cucumbers and shallots.
- Substitute greens freely. Arugula or another peppery green works well in place of mizuna.
- Watch the shallots closely. Remove them when they’re lightly golden — they keep cooking off the heat and can burn quickly.
- Make extra shallots. They’re great on other savory dishes.
- Dressing can be made ahead. Refrigerate for up to 3 days.
- Crispy shallots store well. Keep in an airtight container at room temperature for up to 3 months.
- Buy local and organic when possible.
Want More Vibrant Summer Salads?
Summer salads are simple, seasonal, and colorful. Here are a few favorites I return to all season long:
- Tomato Salad — a template for showcasing peak tomatoes.
- Watermelon Feta Salad — sweet watermelon with creamy, briny feta.
- Tomato Watermelon Salad — a mix of sweet, salty, and crunchy textures.
- Peach Burrata Salad — ripe stone fruit with creamy burrata and basil.
- Strawberry Burrata Panzanella — strawberries, burrata, croutons, basil, and balsamic.
- Peach, Prosciutto & Burrata — sweet peaches, salty prosciutto, and creamy cheese.
- Fig Salad with Prosciutto — caramelized figs, prosciutto, blue cheese, and hazelnuts.
Check my collection of summer salad ideas for more recipes and blueprints to enjoy fresh produce all season.
If you try this salad, leave a comment and tag the author on Instagram so they can see your version.
Keep exploring seasonal recipes and vibrant produce to inspire more time 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 (or substitute another stone fruit)
- 7 oz Mizuna or arugula/another peppery green
- 3 shallots thinly sliced
- 2 tbsp canola oil for frying 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 it is blackened and tender when pierced with a paring knife, about 40–50 minutes.
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Slice the cooled roasted ginger (skin intact) and pulse in a food processor with the Thai chili, garlic, fish sauce (if using), brown sugar, vegetable oil, soy sauce, lime zest and juice, and 2 tablespoons water. Add more water, a tablespoon at a time, if needed, until smooth.
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Thinly slice the shallots. Heat the oil in a saucepan over high heat and fry the shallots, stirring constantly, until they turn light golden brown. Transfer to a paper towel–lined plate, season with salt, and let 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 roasted ginger vinaigrette 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, then serve immediately.
Notes
- Scrub the ginger thoroughly before roasting.
- Use a mandoline for even thin slices of cucumber and shallot when possible.
- Arugula is an easy swap for mizuna.
- Remove shallots from the oil when they’re lightly golden — they’ll darken off the heat.
- Make extra crispy shallots to sprinkle on other dishes.
- Dressing keeps for up to 3 days refrigerated.
- Crispy shallots store in an airtight container at room temperature for up to 3 months.
- Choose local and organic produce when available.
