Manuka Honey Miso-Tahini Dressing
A silky umami-rich dressing for salads, roasted veg and grain bowls
A versatile Manuka honey dressing combining white miso and tahini for creamy texture, brightened with lemon and balanced with tamari. Perfect for leafy salads, roasted vegetables or drizzling over grain bowls — trending for its umami depth and clean, floral sweetness from Manuka honey.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
white miso paste
(Notes: smooth, low-salt if available)
2
tbsp
tahini
(Notes: well-stirred)
2
tbsp
Manuka honey
(Notes: MGO-rated, see Manuka notes)
3
tbsp
extra virgin olive oil
(Notes: or light olive oil for a milder flavour)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
tamari or soy sauce
(Notes: use tamari for gluten-free)
1
tsp
Dijon mustard
(Notes: adds emulsification and tang)
1
tsp
sesame oil
(Notes: toasty depth; optional)
1
clove
garlic
(Notes: minced, or 1/2 tsp garlic paste)
1/4
tsp
flaky sea salt
(Notes: adjust to taste)
2-4
tbsp
warm water
(Notes: to loosen to desired dressing consistency)
pinch
chilli flakes
(Notes: optional, for gentle heat)
Instructions
Step 1
In a medium bowl, whisk together the white miso, tahini and Manuka honey until smooth and homogeneous.
Tip: Warm the honey slightly (briefly in a bowl over hot water) if it's very thick so it blends more easily.
Step 2
Add the lemon juice, Dijon mustard, minced garlic and tamari. Whisk briskly while streaming in the olive oil to emulsify the dressing.
Tip: Use a small whisk or a jar with a tight lid and shake vigorously to get a glossy emulsion.
Step 3
Stir in the sesame oil, flaky sea salt and chilli flakes (if using). Adjust seasoning — add more lemon for brightness, tamari for saltiness or extra Manuka honey for sweetness.
Tip: Taste as you go — the floral notes of Manuka pair well with a little extra acid if it tastes too sweet.
Step 4
Thin the dressing with 2–4 tablespoons warm water to your preferred consistency, whisking until smooth.
Tip: Warm water helps loosen tahini without breaking the emulsion — add a tablespoon at a time.
Step 5
Transfer to a jar, refrigerate and let the flavours meld for at least 15 minutes before serving. Shake or whisk again before using.
Tip: The dressing keeps for up to 5 days refrigerated; bring to room temperature and re-whisk before using.
Timing: PT15M
Step 6
Serve drizzled over mixed leaf salads, roasted sweet potato and broccolini, or use as a dressing for grain bowls and grilled vegetables.
Tip: Great as a sauce for cold tofu or noodle salads — add a splash of rice vinegar for an extra tangy kick.