Manuka Honey Miso Citrus Dressing
A tangy, umami-rich dressing with the floral warmth of Manuka honey — perfect for salads, roasted veg and grain bowls
A quick, trend-forward dressing that pairs Japanese miso and citrus with New Zealand Manuka honey for balanced sweet‑savory flavour. Emulsifies easily and keeps well for rapid weeknight bowls or as a glaze for fish and chicken.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: use MGO 100+–300+ or UMF 10+ for a pronounced flavour)
1
tbsp
White miso paste
(Notes: shiro miso or mellow miso gives a gentle umami)
2
tbsp
Fresh orange juice
(Notes: preferably fresh‑squeezed for brightness)
1
tbsp
Rice vinegar
(Notes: or apple cider vinegar if you prefer)
1
tsp
Dijon mustard
(Notes: helps emulsify and adds mild tang)
3
tbsp
Extra virgin olive oil
(Notes: or a neutral oil if you want a lighter flavour)
1
tsp
Toasted sesame oil
(Notes: for a toasty, nutty note; use less if strong)
1
clove
Garlic
(Notes: finely minced)
to taste
Sea salt
(Notes: and freshly ground black pepper)
1
tbsp
Fresh coriander (cilantro) or parsley
(Notes: finely chopped, optional for garnish)
Instructions
Step 1
In a medium bowl, whisk together the white miso paste, Manuka honey, fresh orange juice, rice vinegar, Dijon mustard and minced garlic until smooth and free of lumps.
Tip: If miso is stiff, warm the orange juice slightly (not hot) to help dissolve it.
Step 2
Slowly drizzle in the extra virgin olive oil while whisking vigorously to create an emulsion. Add the toasted sesame oil and continue to whisk until fully combined and glossy.
Tip: Pour the oil in a thin stream to help emulsify; an immersion blender makes this effortless.
Step 3
Season with sea salt and freshly ground black pepper, then taste. Adjust by adding a little more Manuka honey for sweetness or a splash more vinegar for brightness.
Tip: Balance is key: Manuka honey varies in intensity — start conservatively and tweak.
Step 4
Transfer the dressing to a jar, seal and refrigerate for at least 15 minutes to let the flavours meld and the texture settle.
Tip: Resting mellows the miso and lets the citrus and honey integrate for a smoother flavour.
Timing: PT15M
Step 5
Shake or whisk again before serving. Drizzle over mixed salad leaves, roasted root vegetables, grain bowls or use as a glaze for grilled fish or chicken.
Tip: Keeps in the fridge for up to 5 days; bring to room temperature and re‑emulsify before using.