Manuka Honey Miso Citrus Dressing
A bright, umami-rich dressing sweetened with New Zealand Manuka honey — great on salads, roasted veg or as a glaze.
This versatile dressing pairs the floral depth of Manuka honey with white miso and citrus for a trendy, Instagram-friendly finish. It emulsifies into a silky dressing perfect for grain bowls, leafy salads or drizzled over roasted cauliflower. Quick to make and keeps well in the fridge.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT5M
Total Time: PT15M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: Use UMF 10+ for balanced flavour)
2
tbsp
white miso
(Notes: Preferably smooth (shiro) miso for sweetness)
60
ml
extra virgin olive oil
(Notes: Or light olive oil for a milder flavour)
2
tbsp
fresh lemon juice
(Notes: About 1 lemon; can substitute half lemon + half orange for more sweetness)
1
tbsp
rice wine vinegar
(Notes: Adds acidity and a clean finish)
1
tsp
fresh ginger
(Notes: Finely grated)
1
clove
garlic
(Notes: Minced; optional if serving to kids)
1
tsp
light soy sauce
(Notes: Or tamari for gluten-free)
1
tsp
sesame oil
(Notes: Toasted sesame oil for toasty aroma)
as needed
warm water
(Notes: To loosen dressing to desired consistency)
pinch
salt and freshly ground black pepper
(Notes: To taste)
Instructions
Step 1
In a medium bowl, whisk together the white miso, Manuka honey, lemon juice and rice wine vinegar until smooth and fully combined.
Tip: Warm the honey slightly (briefly in a warm water bath) if it's thick so it blends easily.
Step 2
Add grated ginger, minced garlic, soy sauce and sesame oil, then whisk again to incorporate.
Tip: Grate ginger directly into the bowl to capture the juice for extra zing.
Step 3
Slowly drizzle in the extra virgin olive oil while whisking steadily to create a glossy emulsion. If it becomes too thick, whisk in warm water a teaspoon at a time until you reach the desired pourable consistency.
Tip: For a creamier finish, use an immersion blender and stream the oil in while blending.
Step 4
Season with a pinch of salt and freshly ground black pepper. Taste and adjust balance — more lemon for brightness, more Manuka honey for sweetness or a splash more soy for saltiness.
Tip: Dressing should taste slightly sharp — it will mellow as it rests.
Step 5
Let the dressing rest in the fridge for at least 5 minutes to allow flavours to meld, then re-whisk or shake before using. Store in a sealed jar for up to 7 days.
Tip: Bring to room temperature and shake vigorously before using if it thickens in the fridge.
Timing: PT5M