Ingredients
- 1 tablespoon grapeseed oil or vegetable oil
- 3 garlic cloves, thinly sliced
- 1/4 cup 1/8-inch cubes peeled carrot
- 1/4 cup 1/8-inch cubes red bell pepper
- 7 tablespoons unseasoned rice vinegar
- 5 tablespoons fresh lime juice
- 1/4 cup (packed) golden brown sugar
- 1 tablespoon chili oil*
Directions
- Heat grapeseed oil in heavy medium skillet over medium-high heat. Add garlic and sauté until golden, about 2 minutes. Add carrot and bell pepper; sauté 2 minutes. Add vinegar, lime juice, and sugar. Bring to boil, stirring until sugar dissolves. Remove from heat and cool. Transfer dressing to blender; add chili oil. Blend until smooth. Season to taste with salt. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)
- *Available in the Asian foods section of some supermarkets and at Asian markets.
