Manuka Miso Tahini Dressing
A versatile umami-rich dressing sweetened with New Zealand Manuka honey
A creamy, tangy dressing that balances miso umami, tahini creaminess and the floral depth of Manuka honey. Great on leafy salads, roasted veg, grain bowls or as a glaze for salmon. Easy to whisk together and mellows if left to rest.
Timing
Cook Time: PT3M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT28M
Active Time: PT13M
Ingredients
2
tablespoons
white miso paste
(Notes: Light miso for a mellow umami; smooth any lumps before mixing)
3
tablespoons
tahini
(Notes: Stir well before measuring if oil has separated)
2
tablespoons
Manuka honey
(Notes: See Manuka details below; adjust to taste)
3
tablespoons
apple cider vinegar
(Notes: Or use lemon juice for a brighter citrus tang)
2
tablespoons
tamari or soy sauce
(Notes: Use gluten-free tamari if required)
1
clove
garlic
(Notes: Finely grated or minced)
1
teaspoon
sesame oil
(Notes: Toasted sesame oil for depth; optional)
60
ml
warm water
(Notes: Add more to thin to your desired consistency)
pinch
chilli flakes
(Notes: Optional, for a little heat)
Instructions
Step 1
Warm the Manuka honey and white miso together in a small saucepan over low heat, stirring until smooth and slightly runny to help them combine easily.
Tip: Warming briefly helps dissolve the miso and loosen thicker Manuka honey; do not boil.
Timing: PT3M
Step 2
Transfer the warmed honey-miso mix to a bowl. Add the tahini, apple cider vinegar and tamari. Whisk vigorously until the mixture is glossy and homogenous.
Tip: If the tahini is thick, scraping the spoon against the bowl while whisking helps create a creamier emulsion.
Step 3
Stir in the grated garlic, sesame oil and a pinch of chilli flakes. Gradually whisk in warm water, a little at a time, until you reach a pourable dressing consistency.
Tip: Adjust with extra water for a lighter dressing or more tahini for a dip-like texture.
Step 4
Season to taste with black pepper and extra tamari or vinegar if needed. Transfer to a jar, seal and refrigerate for at least 15 minutes to let the flavours meld.
Tip: Resting softens the raw garlic and lets the Manuka honey and miso integrate for a rounder flavour.
Timing: PT15M
Step 5
Shake or whisk again before using. Drizzle over mixed green salads, roast pumpkin or grain bowls, or use as a glaze for roasted fish or chicken just before serving.
Tip: Store chilled for up to 5 days. If it thickens in the fridge, bring to room temperature or thin with a splash of warm water before using.