Manuka Honey Miso Tahini Dressing
A glossy, umami-rich dressing that balances savoury miso with floral Manuka honey — perfect for salads, roasted veg and grain bowls
This quick Manuka honey dressing blends white miso and tahini with lemon and apple cider vinegar for a creamy, tangy dressing with a sweet Manuka finish. It’s trendy, versatile and dairy-free — great on leafy salads, roasted cauliflower or drizzled over buddha bowls.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
white miso paste
(Notes: light, smooth miso for mellow umami)
3
tbsp
tahini
(Notes: sesame paste; stir if separated)
2
tbsp
Manuka honey
(Notes: MGO 250+ recommended for balanced flavour)
2
tbsp
apple cider vinegar
(Notes: helps brighten the dressing)
1
tbsp
fresh lemon juice
(Notes: about half a lemon)
1
clove
garlic
(Notes: finely grated)
2
tbsp
extra virgin olive oil
(Notes: for silkiness)
2-4
tbsp
warm water
(Notes: to loosen to desired consistency)
1/4
tsp
sea salt
(Notes: adjust to taste)
pinch
chilli flakes (optional)
(Notes: for a gentle heat)
Instructions
Step 1
In a medium bowl, whisk together the white miso paste and tahini until smooth and well combined.
Tip: Warm the bowl slightly or use room-temperature tahini to make mixing easier.
Step 2
Add the Manuka honey, apple cider vinegar, lemon juice and grated garlic. Whisk until the honey is fully incorporated and the mixture becomes glossy.
Tip: Use a good quality Manuka honey (MGO 100–300+) for a floral depth without overpowering the miso.
Step 3
Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Add warm water, one tablespoon at a time, until the dressing reaches your desired pourable consistency.
Tip: Warm water helps the tahini loosen without changing the flavour.
Step 4
Season with sea salt and a pinch of chilli flakes if using. Taste and adjust — more lemon for brightness, more Manuka honey for sweetness, or more water for a thinner dressing.
Tip: If the dressing tastes too salty, a little extra Manuka honey balances the saltiness while adding floral notes.
Step 5
Let the dressing rest in the fridge for 15 minutes to allow the flavours to meld before serving. Stir again briefly before drizzling over salads or roasted vegetables.
Tip: Resting mellows the miso and brings forward the honey’s floral aroma.
Timing: PT15M
Step 6
Store leftovers in a sealed jar in the fridge for up to 5 days. Rewhisk before use; add a splash of warm water if it firms up.
Tip: Bring to room temperature briefly if the dressing becomes too thick from refrigeration.