Plum Ginger Dressing

Sweet, sour and warm with a slight zing, this Chinese plum ginger dressing promises to flavour any salad recipe with great gusto. It will be your favourite in no time!

Why You’ll Love Plum Ginger Dressing

Using some everyday Chinese ingredients, we created a simple homemade salad dressing that is so tasty.

We love the unique flavour combination that combines the sweet tanginess of plum sauce with the spicy, aromatic notes of fresh ginger. This unique blend offers a refreshing and complex flavour profile.

This is further balanced by the acidity of rice wine vinegar and the savoury richness of olive oil. This combination makes the dressing versatile for different types of salads or even as a marinade or dipping sauce.

With only a few simple ingredients and quick preparation steps, this dressing is easy and convenient to make at home. It requires minimal effort for a superb result.

If you’re after an Asian-inspired recipe with a bit of a difference, this is right up your alley!

What Is Plum Sauce?

Plum sauce is a viscous, light-brown, sweet, and tangy condiment used in Cantonese cuisine. It is made from sweet plums combined with sugar, vinegar, salt, ginger, and chilli peppers. Some plum sauces also include spices, ginger, and garlic.

It has a balanced sweet and tangy flavour profile. The sweetness comes from the plums and sugar, while the tanginess is typically from vinegar or citrus juice added during preparation.

It has a thick and smooth texture, similar to a fruit preserve or jam, making it ideal for dipping or glazing purposes. We love it in our egg tofu salad with omelette and chives.

What Is the Difference Between Old Ginger and Young Ginger?

Yes, there is certainly such a thing! You may have also noticed the difference in prices between the 2, and sometimes old ginger is simply not affordable.

If you love ginger in your salad dressing, try our ginger salad dressing with tamarind and ginger soy dressing recipe.

Appearance

Old ginger: has a thick, fibrous skin that is light brown or tan in colour. The skin is typically wrinkled and harder to peel. People often mistake this appearance to mean that it is past its edible prime.

Young ginger: has a thin, pale skin that is light yellowish or light pinkish blush in colour. The skin is tender and easy to peel, revealing a pale, juicy flesh inside.

Flavour

Old ginger: tends to have a stronger, spicier flavour with more pronounced earthy and peppery notes. It is more intense and pungent due to the higher concentration of gingerol and other compounds.

Young ginger: milder and less pungent flavour compared to old ginger. It is sweeter, with subtle floral and citrusy notes. The heat and spiciness are more delicate.

Availability:

Old ginger: more commonly found in grocery stores and markets year-round

Young ginger: is seasonal and typically available in spring and early summer.

How to cook with:

Old ginger: commonly used in dishes where a bold ginger flavour is desired, such as in curries, stir-fries, soups, and marinades. It holds up well to cooking and can add depth and heat to dishes. It is preferred for cooking methods that require longer cooking times.

Young ginger: often used when a gentler ginger flavour is desired, such as in salads, dressings, beverages (like ginger tea), and pickled dishes. It is also favoured for its tender texture and suitability for raw or lightly cooked preparations.

Ingredients

These are the ingredients you need for plum ginger dressing:

• Rice wine vinegar: A sweeter and milder vinegar compared to white wine vinegar. We’re using this vinegar as we also wanted to keep the Asian flavours consistent. Easy enough to find in the Asian section of your supermarket or any Asian grocer.

• Plum sauce: A thick, sweet, and tart sauce that adds great flavour to any salad dressing and stir fry. Fantastic for marinades too! 

• Olive oil: Select an olive oil of your choice to give the salad dressing some good fats.

• Ginger: An essential ingredient in Chinese cooking, ginger provides a natural warmth that no other ingredient can. You’ll need a small knob of fresh ginger for this recipe. 

Variations and Substitutions

Vinegar replacement: Replace rice wine vinegar with freshly squeezed lemon or orange juice for a citrusy kick. Add a pinch of the zest for extra flavour.

Vinegar alternatives: Use apple cider vinegar or white wine vinegar instead of rice wine vinegar. Each vinegar type will impart a slightly different acidity and flavour profile to the dressing.

Spicy plum dressing: Add a dash of sriracha or chilli flakes to the dressing for a spicy kick. Adjust the amount based on your spice preference.

Herb infusion: Mix in finely chopped fresh herbs like cilantro, Vietnamese mint and Kaffir lime leaves for a refreshing herbal flavour.

Plum sauce alternative: Replace plum sauce with apricot preserves or peach jam if plum sauce is unavailable. Adjust sweetness levels to taste, as different preserves may vary in sweetness.

Oil choices: Substitute olive oil with neutral-flavoured oils like grapeseed oil or avocado oil. Use sesame oil for an Asian-inspired flavour, but use sparingly as it has a strong taste.

Ginger variations: If ginger is too costly, use ginger paste or ground ginger powder.

Instructions

Step by step instructions for how to make plum ginger dressing:

In a small mixing bowl, add the rice wine vinegar and plum sauce. Whisk until well combined.

Drizzle olive oil slowly into the mixture and whisk to ensure proper emulsification.

Add grated ginger and mix well.

How To Store

Store any leftover dressing in an airtight container in the refrigerator. Homemade dressings like this plum ginger dressing can typically be stored for up to one week. Shake or whisk well before using again.

Best Salad for This Dressing

Chinese Cauliflower Salad with Shredded Chicken

This lean and healthy Chinese Cauliflower Salad celebrates quintessential Asian flavours with a new kid on the block. The sweet and tender stalks of this new vegetable mixed through with a clean protein is simply delicious!