Manuka Honey Miso Citrus Dressing
Umami-rich, tangy dressing with toasted sesame — perfect for salads, grain bowls and roasted veg
A trendy miso-citrus dressing sweetened with genuine Manuka honey for depth and a rounded finish. Combines fermented miso, zesty orange, toasted sesame oil and olive oil to create a versatile dressing that’s great on leafy salads, roasted vegetables or as a drizzle over warm grain bowls. Quick to make and stores well in the fridge.
Timing
Cook Time: PT2M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT22M
Active Time: PT12M
Ingredients
3
tbsp
white miso paste
(Notes: smooth, preferably organic)
2
tbsp
Manuka honey
(Notes: see Manuka notes below for MGO/UMF guidance)
2
tbsp
rice vinegar
(Notes: or apple cider vinegar)
1
tbsp
fresh orange juice
(Notes: about 1 small orange; adds bright citrus flavour)
1
tbsp
soy sauce
(Notes: use tamari for gluten-free)
2
tbsp
extra virgin olive oil
(Notes: or neutral oil like grapeseed for a lighter flavour)
1
tsp
toasted sesame oil
(Notes: a little goes a long way for aroma)
1
clove
garlic
(Notes: finely minced)
1
tsp
fresh ginger
(Notes: finely grated)
1-2
tbsp
warm water
(Notes: to loosen to desired consistency)
to taste
chilli flakes or Sriracha
(Notes: optional, for heat)
Instructions
Step 1
Place the white miso paste and Manuka honey in a small heatproof bowl. Add the orange juice and rice vinegar and stir to combine into a smooth paste.
Tip: Using a small whisk or fork helps break up the miso for a silky dressing.
Step 2
Warm the mixture gently for about 1–2 minutes to help the honey loosen and the miso dissolve: either microwave on low in 15-second bursts or set the bowl over a pan of barely simmering water, stirring until smooth.
Tip: Keep the heat low — you only want to loosen the honey and miso, not cook them.
Timing: PT2M
Step 3
Add the soy sauce, grated ginger and minced garlic, then whisk in the extra virgin olive oil and toasted sesame oil in a steady stream to emulsify. If the dressing is too thick, whisk in warm water 1 teaspoon at a time until you reach the desired pourable consistency.
Tip: Slowly adding the oil while whisking helps create a stable emulsion.
Step 4
Taste and adjust seasoning: add a pinch of salt if needed, a little more Manuka honey for sweetness, or chilli for heat. Transfer to a jar with a tight-fitting lid.
Tip: Miso and soy can be quite salty, so taste before adding extra salt.
Step 5
Refrigerate for at least 10 minutes to let the flavours meld. Shake or whisk again before serving. Keeps in the fridge for up to 7 days.
Tip: Allowing the dressing to rest brings out the miso-mellowed citrus notes.
Timing: PT10M