Manuka Honey Miso-Tahini Dressing
A glossy, umami-rich dressing sweetened with New Zealand Manuka honey — perfect for salads, roasted veg and grain bowls
This versatile dressing blends tahini and white miso with the floral depth of Manuka honey for a creamy, savoury-sweet finish. Trend-forward and pantry-friendly, it adds instant flavour to bowls, roasted vegetables, salads and grilled fish.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
manuka honey
(Notes: medium-strength (MGO ~250/UMF 10) — warm gently if thick)
2
tbsp
white miso
(Notes: adds umami and salt)
3
tbsp
tahini
(Notes: sesame paste for creaminess)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
rice vinegar
(Notes: or apple cider vinegar)
1
tbsp
light soy sauce or tamari
(Notes: for depth and salt)
1
tsp
grated fresh ginger
(Notes: optional — brightens the dressing)
1
clove
garlic
(Notes: finely minced or grated)
60
ml
warm water
(Notes: to loosen to pourable consistency; add more if needed)
1
tbsp
extra virgin olive oil
(Notes: or neutral oil to enrich texture)
Instructions
Step 1
In a medium bowl combine white miso, tahini and manuka honey. Whisk briskly until smooth and glossy, using the back of a spoon to break up any lumps.
Tip: If the Manuka honey is crystallised, warm the jar in a bowl of hot water for a few minutes before measuring.
Step 2
Add lemon juice, rice vinegar, soy sauce, grated ginger and minced garlic. Continue to whisk until fully incorporated.
Tip: Taste at this stage — miso and soy vary in saltiness, so adjust acid or honey to balance.
Step 3
Slowly stream in warm water and olive oil while whisking to achieve a smooth, pourable dressing. Aim for a consistency similar to heavy cream (adjust water to thin further).
Tip: For a silkier texture, blend briefly with a stick blender or in a small blender.
Step 4
Transfer the dressing to a jar, seal and refrigerate for 15 minutes to allow the flavours to meld and mellow.
Tip: Resting enhances the umami and balances the honey’s brightness.
Timing: PT15M
Step 5
Shake or whisk briefly before using. Drizzle over mixed salad leaves, roasted vegetables, grain bowls or use as a dip for raw veg.
Tip: If too thick after chilling, thin with a little warm water and re-emulsify.
Step 6
Store in an airtight jar in the fridge for up to 7 days; bring to room temperature and whisk before serving if it firms up.
Tip: Use within a week for best flavour; label with date.