Manuka Honey Miso-Tahini Dressing
Creamy umami dressing sweetened with New Zealand Manuka honey
A versatile, trend-forward dressing that blends white miso, tahini and Manuka honey for a creamy, umami-rich finish. Perfect for salads, roasted vegetables, grain bowls or as a drizzle over grilled chicken or fish. Quick to whisk together and keeps well in the fridge.
Timing
Cook Time: PT0M
Prep Time: PT5M
Rest Time: PT10M
Total Time: PT15M
Active Time: PT5M
Ingredients
3
tbsp
white miso paste
(Notes: use light/shiro miso for a milder flavour)
2
tbsp
tahini
(Notes: stir well before measuring)
2
tbsp
Manuka honey
(Notes: see Manuka details below; adjust to taste)
2
tbsp
apple cider vinegar
(Notes: or rice vinegar for a gentler tang)
1
tbsp
tamari or light soy sauce
(Notes: tamari for gluten-free option)
1
clove
garlic
(Notes: finely minced or grated)
3
tbsp
extra virgin olive oil
(Notes: or a neutral oil like avocado for a lighter flavour)
2
tbsp
warm water
(Notes: more as needed to thin dressing to desired consistency)
0.5
tsp
fine sea salt
(Notes: adjust to taste)
1
pinch
black pepper
(Notes: freshly ground)
Instructions
Step 1
In a medium bowl, combine the white miso paste, Manuka honey, apple cider vinegar and tamari. Whisk until the miso is fully dissolved and the mixture is smooth.
Tip: Warm the honey slightly if it is very thick so it blends more easily.
Timing: PT0S
Step 2
Add the tahini and minced garlic to the bowl. Whisk briskly until the mixture becomes creamy and homogenous.
Tip: If the tahini is very stiff, stir it in with a spoon first to loosen before whisking.
Timing: PT0S
Step 3
Slowly drizzle in the extra virgin olive oil while whisking to help emulsify the dressing. If it looks too thick, whisk in warm water, one tablespoon at a time, until you reach the desired consistency.
Tip: For a super-smooth emulsion, use a stick blender for 10–15 seconds.
Timing: PT0S
Step 4
Season with sea salt and freshly ground black pepper. Taste and adjust balance — add more Manuka honey for sweetness, vinegar for brightness, or water to thin.
Tip: A squeeze of lemon juice lifts the dressing if it needs extra acidity.
Timing: PT0S
Step 5
Let the dressing sit at room temperature for 10 minutes to allow the flavours to meld, then give it a final whisk before serving. Store in an airtight jar in the fridge for up to 7 days; bring to room temperature and whisk before using.
Tip: Flavours develop after resting — this dressing is often best the day after you make it.
Timing: PT10M