carrot ginger dressing

My husband declared our Asian bowls Hall of Fame!  I am so glad I found this recipe for the carrot ginger dressing.  It's healthy and has a zing and flavor that is so unique.  I used leftover sauce from when my husband made Disneyland's bengal beef kabobs and I am certain that's why the chicken was so good.  Beautiful combination!

carrot ginger dressing (adapted from goodcheapeats.com)
makes 2 cups
8 ounces shredded carrots
1/2 cup coarsely chopped red onion
1 tablespoon minced garlic
1 tablespoon ginger paste or fresh minced ginger
1/4 cup rice vinegar
1/4 cup lime juice
2 tablespoons soy sauce
1/2 cup vegetable oil (I used 2 tablespoons)
1 teaspoon sesame oil (I used 1 tablespoon)

Put all ingredients into a high powered blender and process until smooth.  Serve immediately or refrigerate until serving.  Keep in the refrigerator for up to 2 weeks.

bengal barbecue spicy sauce
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (or go easy)
1/2 teaspoon ground cayenne (or go easy)
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

Heat a teaspoon of oil gently in a saucepan.  Add 1 tablespoon of crushed garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, black pepper, red pepper flakes and cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste.  Adjust mixture according to taste.