Manuka Citrus Miso Dressing
A glossy, umami-rich dressing sweetened with Manuka honey — perfect for salads, grain bowls and roasted veg
This quick Manuka Citrus Miso Dressing blends white miso, fresh lemon and high‑MGO Manuka honey for a trendy, Instagram‑friendly dressing with a balanced sweet‑salty umami punch. It’s dairy‑free, gluten‑free (use tamari if needed) and great as a glaze or finishing drizzle.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
2
tbsp
white miso paste
(Notes: preferably smooth; use reduced‑salt if sensitive to sodium)
1 1/2
tbsp
Manuka honey
(Notes: MGO 200+ recommended for pronounced Manuka character)
3
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
rice vinegar
(Notes: adds brightness and balances the honey)
3
tbsp
extra virgin olive oil
(Notes: or neutral oil for a lighter flavour)
1
tsp
toasted sesame oil
(Notes: optional — adds a nutty note)
1
tsp
Dijon mustard
(Notes: helps emulsify and gives slight tang)
1
tsp
fresh ginger, finely grated
(Notes: or 1/2 tsp ground ginger)
1/2
tsp
light soy sauce or tamari
(Notes: for seasoning — use tamari for gluten‑free)
to taste
crumbled sea salt and cracked black pepper
(Notes: adjust at end)
Instructions
Step 1
In a medium bowl whisk together the white miso paste, Manuka honey, lemon juice, rice vinegar, Dijon mustard, grated ginger and soy sauce until smooth.
Tip: Warm the miso slightly (microwave 5–8 seconds) to help it loosen and mix smoothly.
Step 2
Slowly drizzle in the extra virgin olive oil while whisking vigorously to create an emulsion, then whisk in the toasted sesame oil.
Tip: If you prefer a creamier texture, blend briefly with a stick blender for 10–20 seconds.
Timing: PT1M
Step 3
Taste and adjust seasoning with salt, pepper and a little extra lemon or honey if you want more acidity or sweetness. If the dressing is too thick, whisk in 1–2 teaspoons of warm water until you reach the desired consistency.
Tip: A splash of soy or a pinch of chilli flakes can add depth and heat for grain bowls.
Step 4
Let the dressing rest at room temperature for 10 minutes to allow the flavours to meld.
Tip: Make ahead and refrigerate up to 3 days; bring to room temperature and whisk before using as the oils may solidify slightly in cooler kitchens.
Timing: PT10M
Step 5
Serve drizzled over mixed leaf salads, roasted carrots and cauliflower, or use as a dressing for grain bowls and cold noodles.
Tip: Also works as a glossy glaze for salmon or roasted chicken in the final 5 minutes of cooking.