Manuka Miso Yuzu Dressing
A silky, tangy dressing sweetened with Manuka honey — perfect for salads, grain bowls and roasted veg
Bright yuzu and mellow white miso are balanced by earthy tahini and extra virgin olive oil, sweetened naturally with Manuka honey for a flavour-forward dressing that’s trending on bowls and roast salads. Quick to whisk together and versatile as a dressing or finishing glaze.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: use MGO 300+ for pronounced flavour; room temperature so it blends easily)
1
tbsp
white miso paste
(Notes: adds umami and depth)
2
tbsp
tahini
(Notes: for creaminess; stir before measuring if separated)
2
tbsp
yuzu juice
(Notes: or substitute fresh lemon juice if yuzu unavailable)
2
tbsp
rice vinegar
3
tbsp
extra virgin olive oil
(Notes: or neutral oil for a lighter flavour)
1
tsp
sesame oil
(Notes: toasted sesame oil for nuttiness)
1
tsp
Dijon mustard
(Notes: helps emulsify)
2-4
tbsp
warm water
(Notes: to loosen to desired consistency)
1/4
tsp
flaky sea salt
1/4
tsp
freshly cracked black pepper
Instructions
Step 1
In a medium bowl, whisk together the white miso paste, Manuka honey, tahini, Dijon mustard, yuzu juice and rice vinegar until smooth and combined.
Tip: If miso is stiff, mash it with the back of a spoon first or warm slightly to aid blending.
Step 2
Slowly stream in the extra virgin olive oil and sesame oil while whisking continuously to create a silky emulsion.
Tip: For a fuss-free method, add all ingredients to a lidded jar and shake vigorously until combined.
Step 3
If the dressing is too thick, whisk in warm water, one tablespoon at a time, until you reach your preferred viscosity. Season with flaky sea salt and cracked black pepper to taste.
Tip: Adjust sweetness or acidity with extra Manuka honey or a squeeze of lemon/yuzu.
Step 4
Cover and chill in the refrigerator for at least 15 minutes to let the flavours meld.
Tip: Dressing improves after a few hours and will keep in the fridge for up to 5 days.
Timing: PT15M
Step 5
Before serving, whisk or shake the dressing to re-emulsify. Drizzle over mixed greens, grain bowls, roasted vegetables or use as a finishing glaze for grilled fish or chicken.
Tip: Use as a glaze: brush onto protein in the last 1–2 minutes of cooking for a glossy finish (watch for burning due to the honey).