Manuka Miso Citrus Tahini Dressing
A zesty, umami-packed dressing with Manuka honey — perfect for grain bowls, salads and roasted veg
This quick Manuka-infused dressing blends white miso, tahini and bright citrus with olive oil for a creamy, umami-rich finish. Trending flavours like miso and tahini meet the floral depth of Manuka honey for a versatile dressing that lifts salads, roasted vegetables and grain bowls. Make ahead and refrigerate to let flavours mellow.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: use MGO 300–400+ for flavour; see notes for alternatives)
1
tbsp
white miso
(Notes: adds gentle umami; smooth paste)
2
tbsp
tahini
(Notes: sesame paste for creaminess)
2
tbsp
fresh lemon juice
(Notes: or substitute yuzu if available)
1
tbsp
rice vinegar
(Notes: balances richness)
60
ml
extra virgin olive oil
(Notes: for emulsifying)
2
tbsp
warm water
(Notes: to loosen to desired consistency)
1
tsp
fresh ginger, grated
(Notes: adds brightness)
0.25
tsp
ground turmeric
(Notes: for colour and anti-inflammatory boost)
0.5
tsp
sea salt
(Notes: adjust to taste)
0.25
tsp
freshly cracked black pepper
1
pinch
chilli flakes
(Notes: optional, for a touch of heat)
Instructions
Step 1
Put the white miso, tahini, grated ginger, ground turmeric and Manuka honey into a medium bowl or a jar with a lid.
Tip: Warming the honey slightly (10–15 seconds in a microwave or standing in warm water) makes it easier to whisk into the tahini and miso.
Step 2
Add the lemon juice and rice vinegar, then whisk until the paste is smooth and homogenous.
Tip: Use a small whisk or an immersion blender for an ultra-smooth texture.
Timing: PT1M
Step 3
Slowly stream in the olive oil while whisking constantly to emulsify. If the dressing is too thick, add warm water, one tablespoon at a time, until you reach the desired consistency.
Tip: For a creamier mouthfeel, use a blender and add oil more gradually.
Timing: PT1M
Step 4
Season with sea salt, cracked pepper and chilli flakes (if using). Taste and adjust acidity with a little more lemon juice or rice vinegar, or sweetness with more Manuka honey if desired.
Tip: Miso levels of saltiness vary — always taste before adding extra salt.
Step 5
Transfer dressing to a jar, seal and refrigerate for at least 15 minutes to let the flavours meld. Shake or whisk again before serving.
Tip: This dressing keeps for up to 7 days in the fridge; bring to room temperature and shake well before using as the oil may solidify slightly.
Timing: PT15M