Manuka Miso Yuzu Dressing
A tangy, umami-rich dressing sweetened with New Zealand Manuka honey — perfect for salads, roasted veg and grain bowls
Bright yuzu and white miso build umami depth while Manuka honey adds floral sweetness and a silky finish. Emulsifies easily into a creamy dressing — trendy for salad bowls, roasted vegetables and poke-style salads.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
2
tablespoons
Manuka honey
(Notes: use UMF 10–12 for flavour; room temperature for easier mixing)
1
tablespoon
white miso paste
(Notes: adds creamy umami; smooth well)
2
tablespoons
yuzu juice
(Notes: or substitute 1 tbsp lemon juice + 1 tbsp rice vinegar if unavailable)
1
tablespoon
rice vinegar
(Notes: mild acidity to balance sweetness)
1
teaspoon
light soy sauce or tamari
(Notes: for seasoning and colour)
3
tablespoons
extra virgin olive oil
(Notes: or avocado oil for a lighter flavour)
1
teaspoon
toasted sesame oil
(Notes: adds nutty depth; use sparingly)
1
teaspoon
fresh ginger, grated
(Notes: adds freshness and slight heat)
2
tablespoons
warm water
(Notes: to loosen dressing to desired consistency)
to taste
sea salt and freshly ground black pepper
(Notes: season at end)
Instructions
Step 1
In a medium bowl whisk together the white miso, Manuka honey, yuzu juice and rice vinegar until smooth and homogenous.
Tip: Room-temperature miso and honey combine more easily; if honey is very thick, warm the jar briefly in hot water.
Step 2
Add the grated ginger and soy sauce, then begin streaming in the extra virgin olive oil while whisking vigorously to create an emulsion.
Tip: For a silkier dressing, use a small blender or stick blender and slowly pour oil in while blending.
Step 3
Stir in the toasted sesame oil and warm water a tablespoon at a time to adjust the thickness to your liking.
Tip: Warm water loosens the miso without diluting flavour; add more for a pourable dressing.
Step 4
Transfer to a jar, seal and refrigerate for at least 10 minutes to let flavours marry and the dressing settle.
Tip: Resting improves balance; this dressing keeps well for up to 5 days refrigerated.
Timing: PT10M
Step 5
Before serving, taste and adjust seasoning with sea salt and black pepper; shake or whisk to re-emulsify if separated.
Tip: Serve over mixed greens, roasted carrots, grain bowls or use as a glaze for salmon.