Lemon-Miso Manuka Dressing
A bright, umami-rich dressing sweetened with New Zealand Manuka honey — perfect for salads, grain bowls and roasted veg
A trending gut-friendly dressing combining citrus, white miso and certified Manuka honey for balanced sweet, salty and tangy flavours. Easy to whisk together and ideal for avocado toast, grain bowls or leafy salads. Keeps well in the fridge and improves after resting.
Timing
Cook Time: PT0S
Prep Time: PT10M
Rest Time: PT30M
Total Time: PT40M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: use UMF/MGO certified Manuka honey for flavour and authenticity)
1
tbsp
white miso paste
(Notes: adds umami and depth; use light miso for a bright colour)
3
tbsp
extra virgin olive oil
(Notes: or avocado oil for a milder taste)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon, adjust to taste)
1
tbsp
apple cider vinegar
(Notes: for brightness and balance)
1
tsp
wholegrain mustard
(Notes: helps emulsify and adds texture)
1
tsp
tamari or light soy sauce
(Notes: adds saltiness; use tamari for gluten-free)
1
clove
garlic
(Notes: crushed or grated)
2
tbsp
warm water
(Notes: to loosen and adjust consistency)
pinch
freshly ground black pepper
(Notes: to taste)
Instructions
Step 1
In a small bowl or jar, whisk together the Manuka honey, white miso paste, lemon juice and apple cider vinegar until smooth.
Tip: Warm the honey slightly if it’s very firm so it blends more easily.
Timing: PT0S
Step 2
Add the crushed garlic, wholegrain mustard and tamari; whisk to combine and begin to emulsify.
Tip: Use a small whisk or an immersion blender for a creamier emulsion.
Timing: PT0S
Step 3
Slowly stream in the extra virgin olive oil while whisking constantly until the dressing is glossy and combined. Stir in warm water a little at a time to reach your preferred consistency.
Tip: If the dressing splits, whisk in a teaspoon of warm water or an extra teaspoon of mustard to bring it back together.
Timing: PT3M
Step 4
Season with freshly ground black pepper. Taste and adjust balance — add more lemon for acidity, more Manuka honey for sweetness or a pinch of salt if needed.
Tip: Remember Manuka honey varies in sweetness; adjust gradually.
Timing: PT0S
Step 5
Transfer the dressing to a sealed jar and refrigerate for at least 30 minutes to allow the flavours to meld before serving.
Tip: Dressing keeps in the fridge for up to one week; shake well before each use.
Timing: PT30M
Step 6
Serve over mixed leaves, roasted vegetables or grain bowls. Drizzle sparingly — a little goes a long way.
Tip: Try with avocado, roasted pumpkin, or a warm grain bowl topped with seeds for a modern NZ-style meal.
Timing: PT0S