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Grilled Vegetable Salad with Sesame Oil Dressing

This light winter/monsoon salad comes together in no time and makes for an excellent meal by itself or as a side for an Asian-themed dinner.


  • 1 long eggplant, sliced on the diagonal
  • 1 green or yellow zucchini
  • 1 small bowl firm tofu, sliced
  • 2 spring onions, cut into batons
  • 3-4 baby corn, sliced lengthways
  • 3-4 slices of pineapple
  • 1 tablespoon +1 teaspoon red chili flakes
  • ¼ teaspoon grated ginger
  • 2 teaspoons unpolished White Sesame Seeds, toasted
  • Juice of one lime
  • 1 tablespoon light soy sauce
  • ½ teaspoon Raw Sugar
  • Salt to taste
  • ½ teaspoon freshly ground Black Pepper
  • 2 teaspoons + 2 teaspoons Conscious Food Sesame Oil
  • Freshly chopped coriander leaves


  1. First, make the dressing, mix the chili flakes, sesame oil, ginger, salt, soy sauce, sugar and black pepper in a pan and bring to a gentle boil until the sugar melts. Cool the mixture and then add the lime juice. Keep aside.
  2. Mix one tablespoon of chili flakes and salt. Use this mixture as a rub for all the vegetables, tofu, and the pineapple.
  3. Heat a grill pan on medium-high heat and drizzle a little sesame oil on it.
  4. When hot, grill all the vegetables (except the spring onion), tofu, and pineapple, one layer at a time till they are almost completely cooked and both sides have distinct char marks.
  5. Remove and arrange on a platter. Sprinkle the spring onions and half the coriander. Drizzle a liberal amount of the dressing. Top with the remaining coriander and a dash of the sesame seeds. Serve immediately.

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Size : 500g
Size : 500g
Size : 100 ml, 500ml
Size : 100g

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