Manuka Miso Tahini Dressing
Umami-rich, tangy dressing sweetened with Manuka honey
A versatile, trend-forward dressing combining tahini, white miso and New Zealand Manuka honey for a balanced sweet‑umami flavour. Great on leafy salads, roasted veg, grain bowls or as a dip. Dairy-free and easily adjustable for thickness.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
tahini
(Notes: stirred)
1
tbsp
white miso paste
(Notes: smooth)
1.5
tbsp
Manuka honey
(Notes: use UMF/MGO-per-labelled jar)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
apple cider vinegar
4
tbsp
extra virgin olive oil
(Notes: or neutral oil for milder flavour)
2-4
tbsp
warm water
(Notes: to thin to desired consistency)
1
clove
garlic
(Notes: finely grated (optional))
to taste
sea salt
to taste
freshly ground black pepper
Instructions
Step 1
In a medium bowl, combine tahini and white miso; whisk until smooth and free of lumps.
Tip: Warm the miso slightly by stirring to help it dissolve into the tahini.
Step 2
Add Manuka honey, lemon juice and apple cider vinegar to the tahini‑miso base and whisk briskly until glossy.
Tip: Use good quality Manuka honey (see notes) to give a floral, balanced sweetness.
Step 3
While whisking, slowly stream in the olive oil to emulsify. If the dressing is too thick, add warm water, a tablespoon at a time, until you reach a pourable but creamy texture.
Tip: Warm water helps the oil and tahini blend; add less water for a dip, more for a dressing.
Step 4
Stir in the grated garlic (if using) and season with sea salt and freshly ground black pepper to taste.
Tip: Taste and adjust acidity with more lemon or vinegar if needed — the Manuka honey should round the edges.
Step 5
Transfer the dressing to a jar, seal and refrigerate for at least 15 minutes to let flavours meld before serving.
Tip: This dressing keeps well for up to 5 days; bring to room temperature and shake before using.
Timing: PT15M