Manuka Honey Miso Tahini Dressing
A creamy, umami-packed dressing sweetened with New Zealand Manuka honey — perfect for salads, roasted veg and grain bowls
This quick, trend-forward dressing blends miso and tahini with Manuka honey for balanced savoury-sweet depth. It’s gut-friendly, vegan-adaptable (use a plant-based tahini), and ideal for leafy salads, roasted cauliflower or as a dipping sauce. Flavours marry best after a short rest.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT7M
Ingredients
2
tbsp
white miso paste
(Notes: preferably low-salt or mellow white miso)
2
tbsp
Manuka honey
(Notes: UMF 20+ (see Manuka section) — warms and balances the miso)
3
tbsp
tahini
(Notes: stirred)
2
tbsp
apple cider vinegar
(Notes: or rice vinegar for a milder tang)
1
tbsp
lemon juice
(Notes: freshly squeezed)
60
ml
extra virgin olive oil
(Notes: or light olive oil for a smoother mouthfeel)
2-4
tbsp
warm water
(Notes: to loosen to desired consistency)
1
clove
garlic
(Notes: finely grated or minced)
1
tsp
light soy sauce
(Notes: or tamari for gluten-free)
1/4
tsp
sea salt
(Notes: adjust to taste)
1/4
tsp
smoked chilli flakes
(Notes: optional, for a smoky heat)
Instructions
Step 1
In a medium bowl, whisk together the white miso paste, Manuka honey and tahini until smooth and slightly glossy.
Tip: Warm the honey slightly (10–15 seconds in the microwave) if it's very thick — this helps it incorporate evenly.
Step 2
Add the apple cider vinegar, lemon juice, grated garlic and light soy sauce. Whisk to combine, scraping the bowl so no lumps remain.
Tip: Use fresh lemon for brightness; canned lemon juice will flatten the flavours.
Step 3
Slowly drizzle in the olive oil while whisking to emulsify the dressing. If it looks too thick, add 1 tablespoon of warm water at a time until you reach a pourable consistency.
Tip: Emulsifying by hand gives the best texture; a small stick blender works well for a silkier finish.
Step 4
Season with sea salt and smoked chilli flakes, then taste and adjust acidity or sweetness with more lemon or Manuka honey as needed.
Tip: Balance is key: the miso brings saltiness, so add salt sparingly and taste between adjustments.
Step 5
Transfer to a jar, seal and chill for 10 minutes to let flavours meld before serving. Shake or whisk again just before pouring over salad or roasted veg.
Tip: This dressing keeps in the fridge for up to 5 days — bring back to room temperature and shake well before using.
Timing: PT10M