Manuka Honey Citrus Miso Dressing
A bright umami-forward dressing sweetened with New Zealand Manuka honey — perfect for grain bowls and leafy salads
A quick, trend-forward dressing that balances tangy citrus, savoury white miso and the floral depth of Manuka honey. Great tossed with roasted veg, kale and quinoa bowls, or drizzled over grilled fish or chicken.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: use UMF-certified Manuka honey for best flavour)
2
tblsp
white miso
(Notes: smooth, not chunky)
3
tbsp
fresh lemon juice
(Notes: about 1 medium lemon)
2
tbsp
apple cider vinegar
60
ml
extra virgin olive oil
(Notes: or neutral avocado oil for a lighter flavour)
1
tsp
toasted sesame oil
(Notes: adds a subtle nutty note)
1
tsp
Dijon mustard
(Notes: helps emulsify)
1
clove
garlic
(Notes: finely minced or grated)
2
tbsp
warm water
(Notes: to loosen if needed)
to taste
sea salt and freshly ground black pepper
Instructions
Step 1
In a small bowl or jar, whisk together the white miso, Dijon mustard, Manuka honey, lemon juice, apple cider vinegar and minced garlic until smooth.
Tip: Warm the honey slightly if it’s very thick so it blends evenly.
Step 2
Slowly stream in the extra virgin olive oil while whisking vigorously to create an emulsion. If using a jar, add the oil, secure the lid and shake until combined.
Tip: Use a small blender or stick blender for a creamier, stable emulsion.
Step 3
Stir in the toasted sesame oil and, if the dressing is too thick, whisk in warm water 1 tablespoon at a time until you reach the desired consistency. Season with salt and freshly ground pepper.
Tip: Adjust acidity with a little extra lemon or vinegar if it tastes too sweet.
Step 4
Let the dressing rest at room temperature for 10 minutes to allow flavours to meld.
Tip: Resting mellows the miso’s sharpness and lets the Manuka honey’s floral notes shine.
Timing: PT10M
Step 5
Taste and adjust seasoning. Serve drizzled over mixed greens, roasted vegetables, grain bowls or use as a marinade for chicken or salmon. Store in a sealed jar in the fridge for up to 7 days—bring to room temperature and shake before using.
Tip: Great paired with avocado, roasted pumpkin, edamame and toasted seeds for a trendy bowl.