Manuka Miso-Tahini Dressing with Lemon & Apple Cider Vinegar
A creamy umami dressing sweetened with New Zealand Manuka honey — perfect for salads, grain bowls and roasted veg
This easy miso-tahini dressing balances savoury umami with bright citrus and the floral sweetness of Manuka honey. Trending on social feeds for its versatility and gut-friendly flavours, it makes a great drizzle for salads, roasted vegetables, salmon or as a bowl sauce.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT8M
Ingredients
2
tbsp
Manuka honey
(Notes: preferably smooth, loosen slightly if too firm)
2
tbsp
white miso paste
(Notes: light/white miso for a balanced, less salty flavour)
3
tbsp
tahini
(Notes: well-stirred)
2
tbsp
apple cider vinegar
(Notes: unfiltered for extra tang)
2
tbsp
extra virgin olive oil
(Notes: or neutral oil for a lighter mouthfeel)
1
tbsp
fresh lemon juice
(Notes: about half a lemon)
1
tbsp
tamari or soy sauce
(Notes: tamari for gluten-free option)
1
clove
garlic
(Notes: finely grated or minced)
2-4
tbsp
warm water
(Notes: to loosen and adjust dressing consistency)
to taste
sea salt & cracked black pepper
(Notes: adjust after resting)
Instructions
Step 1
If the Manuka honey is crystallised, loosen it by placing the jar in warm water for 1–2 minutes or microwave on low for 5–7 seconds. Transfer 2 tablespoons to a mixing bowl.
Tip: Warming keeps the honey fluid so it blends smoothly with miso and tahini.
Step 2
Add the white miso paste and tahini to the honey and whisk vigorously until smooth and homogenous.
Tip: Use a whisk or small blender for an ultra-smooth emulsion.
Step 3
Stir in the apple cider vinegar, lemon juice, tamari and grated garlic. Gradually whisk in the olive oil until fully incorporated.
Tip: Add oil in a slow stream to help emulsify the dressing.
Step 4
Thin the dressing with 2–4 tablespoons of warm water to achieve desired pourable consistency. Season with salt and cracked black pepper, then taste and adjust acidity or sweetness as needed.
Tip: If you prefer extra tang, add another ½ teaspoon of apple cider vinegar.
Step 5
Let the dressing rest at room temperature for 10 minutes to allow flavours to marry, then whisk again before serving. Store in a sealed jar in the fridge for up to 5 days.
Tip: Resting mellows the miso and lets the Manuka honey aroma shine through.
Timing: PT10M