Manuka Honey Miso & Lemon Dressing
A bright, umami-rich dressing sweetened with UMF-certified Manuka honey — perfect for salads, grain bowls and roasted veg
This quick Manuka Honey Miso & Lemon Dressing blends white miso, extra virgin olive oil and zesty lemon with the distinctive depth of UMF Manuka honey. Trending flavours like miso and sesame lift everyday salads and roasted vegetables; the dressing also doubles as a glaze or dipping sauce.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: UMF 15 recommended for rich flavour)
2
tbsp
white miso paste
(Notes: smooth, refrigerated)
3
tbsp
extra virgin olive oil
(Notes: or light-flavoured oil)
1
tbsp
toasted sesame oil
(Notes: adds nutty depth)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
Dijon mustard
(Notes: helps emulsify)
1
tbsp
rice wine vinegar
(Notes: or apple cider vinegar)
1
clove
garlic
(Notes: finely grated)
to taste
sea salt and freshly ground black pepper
(Notes: start with 1/4 tsp salt)
Instructions
Step 1
In a medium bowl, whisk together the white miso, Dijon mustard, grated garlic, lemon juice and rice wine vinegar until smooth.
Tip: Warm the miso slightly by mixing it with the lemon juice first — it blends more easily.
Timing: PT0S
Step 2
Add the Manuka honey and toasted sesame oil; whisk until the honey is fully incorporated and the mixture becomes glossy.
Tip: If the Manuka honey is very thick, loosen it with a teaspoon of warm water before adding.
Timing: PT0S
Step 3
Slowly drizzle in the extra virgin olive oil while whisking vigorously to emulsify the dressing into a smooth, slightly thick sauce.
Tip: For a silkier emulsion, use a small blender or jar with a lid and shake vigorously.
Timing: PT0S
Step 4
Season with sea salt and black pepper, taste and adjust acidity or sweetness — add a squeeze more lemon or 1 tsp extra Manuka honey if desired.
Tip: Balance is key: the miso provides savoury umami, so tweak lemon and honey to suit your palate.
Timing: PT0S
Step 5
Allow the dressing to rest in the fridge for at least 15 minutes to let flavours meld before serving.
Tip: Make ahead and store in a sealed jar for up to 5 days; shake or whisk before using as oil may separate.
Timing: PT15M
Step 6
Serve tossed through mixed salad leaves, roasted vegetables, steamed greens or drizzle over grain bowls. Re-whisk or shake well if separated.
Tip: This dressing also makes a lovely glaze for roasted salmon or chicken — brush in the final 5 minutes of cooking.
Timing: PT0S