Zesty Manuka Honey & Yuzu Dressing
A bright, trending dressing that balances tart citrus with the unique depth of Manuka honey — perfect for salads, roasted veg or as a glaze.
This quick Manuka honey dressing combines yuzu (or citrus), Dijon mustard and extra-virgin olive oil for a glossy, emulsified vinaigrette. Manuka honey adds floral complexity and a touch of New Zealand authenticity. Ready in minutes and great for leafy salads, grain bowls or roasted vegetables.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: UMF-certified, room temperature)
2
tbsp
yuzu juice
(Notes: or 1 tbsp lemon juice + 1 tbsp orange juice if unavailable)
1
tbsp
Dijon mustard
(Notes: helps emulsify)
1
tbsp
rice vinegar
(Notes: milder acidity)
3
tbsp
extra virgin olive oil
(Notes: or neutral oil for a lighter flavour)
1
tsp
fresh ginger
(Notes: finely grated)
1/4
tsp
flaky sea salt
(Notes: to taste)
2
tbsp
chives
(Notes: finely chopped (or spring onion))
Instructions
Step 1
In a medium bowl combine the Manuka honey, yuzu juice, Dijon mustard, rice vinegar and grated ginger. Whisk until the honey is fully incorporated and the mixture is smooth.
Tip: If your Manuka is very thick, warm the jar briefly in a bowl of hot water to make it easier to combine.
Step 2
Slowly drizzle in the extra virgin olive oil while whisking vigorously to create an emulsion. Continue until the dressing is glossy and slightly thickened.
Tip: For a quicker method, combine ingredients in a screw-top jar and shake vigorously until emulsified.
Step 3
Stir through the chopped chives and season with flaky sea salt and freshly ground black pepper. Taste and adjust acidity or sweetness with extra yuzu or Manuka if needed.
Tip: Balance sweetness and acidity to your preference — a touch more yuzu brightens the dressing, more Manuka deepens the sweetness.
Step 4
Cover and refrigerate the dressing for at least 15 minutes to let the flavours meld. Give it a quick whisk or shake before serving.
Tip: Allowing the dressing to rest mellows the ginger and lets the Manuka’s flavour infuse the citrus.
Timing: PT15M
Step 5
Serve drizzled over mixed leaf salads, rocket and pear salad, roasted root vegetables or use as a finishing glaze for pan-seared fish or chicken.
Tip: Store in an airtight jar in the fridge for up to 5 days; bring to room temperature and re-whisk before using.