Miso-Manuka Citrus Tahini Dressing
A zesty, umami-rich dressing sweetened with Manuka honey — perfect for salads, roasted veg and grain bowls
This creamy miso-tahini dressing is balanced with citrus and enriched by the floral depth of Manuka honey. Quick to whisk together, it brightens leafy salads, roasted vegetables and warm grain bowls. The Manuka honey adds a distinctive NZ character and gentle sweetness that pairs beautifully with miso’s savoury notes.
Timing
Cook Time: PT0M
Prep Time: PT8M
Rest Time: PT10M
Total Time: PT18M
Active Time: PT8M
Ingredients
2
tbsp
Manuka honey
(Notes: use UMF 10+ to 15+ for best flavour)
1
tbsp
white miso paste
(Notes: adds savoury umami; use lighter miso for a milder colour)
2
tbsp
tahini
(Notes: gives creaminess; stir well before measuring)
2
tbsp
fresh lemon juice
(Notes: about 1 large lemon; can substitute half lemon + half orange for sweeter tang)
1
tbsp
rice vinegar
(Notes: for bright acidity)
1
tsp
light soy sauce or tamari
(Notes: for seasoning; use tamari for gluten-free)
60
ml
extra virgin olive oil
(Notes: or neutral oil like grapeseed for a lighter flavour)
1
tbsp
warm water
(Notes: to loosen dressing; add more if needed to reach desired consistency)
1
tsp
grated ginger
(Notes: optional — adds fresh warmth)
1/4
tsp
sesame oil
(Notes: optional — for a toasty note)
Instructions
Step 1
In a medium bowl, combine the white miso paste, Manuka honey and tahini. Whisk until smooth and homogenous; the honey helps mellow the miso's intensity.
Tip: Warm the honey slightly (10–15 seconds in a microwave) if it is very thick so it blends more easily.
Timing: PT0M
Step 2
Add the lemon juice, rice vinegar, grated ginger and soy sauce to the bowl. Whisk to incorporate — the mixture will begin to thin and brighten.
Tip: Taste at this point to check the balance of sweet, salty and acidic notes before adding oil.
Timing: PT0M
Step 3
Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing. If you prefer a thinner dressing, whisk in the warm water, one teaspoon at a time, until you reach the desired consistency.
Tip: For a silkier texture, use a small hand blender to emulsify the dressing for 10–15 seconds.
Timing: PT0M
Step 4
Stir in the sesame oil if using, season with freshly ground black pepper and, if needed, a pinch of salt. Transfer to a jar, cover and refrigerate for 10 minutes to allow the flavours to meld.
Tip: Letting the dressing rest helps the Manuka honey and miso mellow and marry with the citrus.
Timing: PT10M
Step 5
Give the dressing a final whisk or shake before serving. Drizzle over mixed salad leaves, roasted vegetables or grain bowls. Store leftover dressing in the fridge for up to 5 days; shake well before each use.
Tip: This dressing also makes a lovely glaze for roasted carrots or salmon — brush on in the last 5–7 minutes of roasting.
Timing: PT0M