Citrus Manuka Miso Dressing
Zesty Manuka honey and white miso dressing — bright, umami-rich and perfect for salads, roasted veg or as a glaze
A trending tangy-sweet dressing combining New Zealand Manuka honey with white miso and citrus. Quick to make, vegan-adaptable (use maple for non-manuka variant) and ideal for salads, grain bowls or as a finishing glaze for fish and chicken.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT5M
Ingredients
3
tbsp
Manuka honey
(Notes: use a robust UMF/MGO grade for flavour; see Manuka section)
2
tbsp
white miso paste
(Notes: for gentle umami; use chickpea miso to keep gluten-free)
2
tbsp
Dijon mustard
(Notes: helps emulsify)
60
ml
fresh orange juice
(Notes: about 1 small orange)
2
tbsp
fresh lemon juice
(Notes: adds brightness)
120
ml
extra virgin olive oil
(Notes: or light olive oil for a milder flavour)
1
tbsp
rice wine vinegar
(Notes: or apple cider vinegar)
1
clove
garlic
(Notes: finely minced or grated)
1/2
tsp
orange zest
(Notes: finely grated)
1/4
tsp
smoked sea salt
(Notes: or regular sea salt; to taste)
1-2
tbsp
warm water
(Notes: to thin the dressing if needed)
Instructions
Step 1
In a medium bowl combine the white miso, Dijon mustard, Manuka honey, orange juice, lemon juice, rice wine vinegar, minced garlic and orange zest. Whisk until smooth and homogenous.
Tip: Warm the honey slightly if it’s very thick so it mixes easily.
Step 2
Slowly drizzle the extra virgin olive oil into the bowl while whisking vigorously to create a stable emulsion. Continue until fully incorporated and the dressing looks glossy.
Tip: Use a jar with a tight lid and shake vigorously as an alternative to whisking—great for small batches.
Timing: PT2M
Step 3
Taste and adjust seasoning with smoked sea salt and freshly cracked black pepper. If the dressing is too thick, whisk in 1–2 tablespoons of warm water until you reach the desired consistency.
Tip: Adjust citrus and honey to balance sweet-tart depending on your salad greens or vegetables.
Step 4
Allow the dressing to rest at room temperature for 10 minutes to let the flavours meld and the miso bloom.
Tip: Resting mellows the miso saltiness and lets the Manuka aroma shine.
Timing: PT10M
Step 5
Before serving, whisk or shake the dressing to re-emulsify. Drizzle over mixed leaves, roast pumpkin and fennel, or grain bowls. For a quick glaze, brush over salmon or chicken and finish under a hot grill for 2–3 minutes.
Tip: If using as a glaze, brush on in the final 2–3 minutes of cooking to avoid burning the honey.
Step 6
Store leftover dressing in a sealed jar in the refrigerator for up to 10 days. Bring to room temperature and shake well before using; chilled Manuka may thicken.
Tip: Label with date; the miso helps preservation but freshness is best within 10 days.