Miso-Manuka Tahini Dressing with Lemon & Sesame
A silky umami dressing sweetened with New Zealand Manuka honey — perfect for salads, roasted veg or grain bowls
This bright, creamy dressing combines white miso, tahini and a generous spoonful of Manuka honey for a trendy umami-sweet finish. It’s quick to whisk together, keeps well in the fridge, and plays well with salads, steamed greens, roasted vegetables and bowls. Modern, pantry-friendly and slightly tangy with sesame warmth.
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+ for balanced flavour; warm slightly if very thick)
2
tbsp
white miso
(Notes: smooth, mellow miso to add umami)
2
tbsp
tahini
(Notes: stirred so it’s pourable)
2
tbsp
apple cider vinegar
(Notes: or rice vinegar for a gentler tang)
2
tbsp
fresh lemon juice
(Notes: about 1 small lemon)
60
ml
extra virgin olive oil
(Notes: or light olive oil for a smoother emulsion)
1
tbsp
soy sauce
(Notes: use tamari for gluten-free)
1
tsp
toasted sesame oil
(Notes: for aroma; a little goes a long way)
2-4
tbsp
warm water
(Notes: to loosen and adjust consistency)
1
pinch
sea salt
(Notes: adjust to taste; miso is salty so taste first)
1/4
tsp
freshly ground black pepper
Instructions
Step 1
In a medium bowl, whisk together the white miso, tahini and Manuka honey until smooth and fully combined.
Tip: If your honey is thick, warm it briefly for 5–10 seconds in the microwave or in a warm water bath so it mixes easily.
Timing: PT2M
Step 2
Add the apple cider vinegar, lemon juice and soy sauce; whisk until smooth, then slowly pour in the olive oil while continuing to whisk to create a light emulsion.
Tip: For a silkier, faster emulsion, place ingredients in a jar and use a stick blender or shake vigorously with a tight lid.
Timing: PT2M
Step 3
Stir in the toasted sesame oil and add warm water, one tablespoon at a time, until the dressing reaches your desired consistency. Season with sea salt and black pepper to taste.
Tip: Adjust acidity vs sweetness by adding a little more lemon or a dash more Manuka honey as preferred.
Timing: PT1M
Step 4
Transfer the dressing to a jar, seal and refrigerate for at least 10 minutes to let the flavours marry and the dressing thicken slightly.
Tip: Resting helps the tahini and miso mellow and the Manuka honey's floral notes to come forward.
Timing: PT10M
Step 5
Before serving, give the dressing a final whisk or shake. Use over mixed salads, grain bowls, roasted vegetables or as a dip for crudités. Store in the fridge up to 7 days.
Tip: Bring to room temperature briefly if the dressing stiffens in the fridge to restore pourability.
Timing: PT0S