This easy to prepare sauce is a good with Coconut Shrimp as well as Asian Chicken Salad. You can make your own variations by omitting the lime juice and adding either, orange, mango, or pineapple.

2 T honey
1 t garlic
1 t ginger
1 T soy sauce
 juice of one lime	
1/2 cup canola oil
2 T rice wine vinegar
pinch of red pepper flakes

I like to make this in the food processor, and when doing so, I make extra equal parts ginger and garlic and freeze what i don’t use.
With the machine fitted with the steal knife, and running, drop small pieces of ginger and garlic through the feed tube and process for about 20 seconds, till fine chopped.  Leave about 2 t of the garlic and ginger in the machine and put the remainder into little tupperware containers and store in the freezer. Scrape down the work bowl.
Add the lime juice, soy, rice vinegar, and the honey and process another  30 seconds. Scrape down the work bowl. With the machine running, slowly pour the oil down the feed tube until well mixed and slightly thickened. Remove from the bowl and stir in a pinch of crushed red pepper flakes.

                                       Store in a jar in the fridge. It will keep for a couple weeks