Zesty Manuka Miso Citrus Dressing
A bright, umami-rich dressing sweetened with New Zealand Manuka honey — perfect for salads, grain bowls and roasted veg
A trending miso-citrus dressing that balances salty umami, tangy citrus and the caramel notes of Manuka honey. Quick to make, gut-friendly and great for drizzling over leafy salads, roasted vegetables or grain bowls.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
white miso
(Notes: smooth, preferably shiro miso)
1.5
tbsp
Manuka honey
(Notes: see Manuka notes below for MGO/UMF guidance)
2
tbsp
fresh orange juice
(Notes: juice of about half a large orange)
1
tbsp
fresh lemon juice
(Notes: adds brightness)
3
tbsp
extra virgin olive oil
(Notes: or neutral oil for a lighter taste)
1
tsp
Dijon mustard
(Notes: helps emulsify)
1
tsp
light soy sauce (or tamari)
(Notes: for depth and salt)
1
tsp
grated fresh ginger
(Notes: optional — adds fresh warmth)
1
tsp
sesame oil
(Notes: toasted, for a nutty finish (optional))
to taste
black pepper and flaky sea salt
(Notes: adjust seasoning after resting)
Instructions
Step 1
In a medium bowl or jar, whisk together the white miso, Manuka honey, Dijon mustard, soy sauce, orange juice and lemon juice until smooth.
Tip: Warm the honey slightly (place jar in warm water for 30–60 seconds) if it's thick — this helps it blend smoothly with the miso.
Step 2
While whisking continuously, drizzle in the extra virgin olive oil slowly to emulsify the dressing. If using a jar, add oil and shake vigorously for 20–30 seconds.
Tip: Add oil gradually and keep whisking to create a glossy, well-emulsified dressing.
Step 3
Stir in the grated ginger and sesame oil (if using). Taste and adjust seasoning with black pepper and a pinch of flaky sea salt; add a little water (1–2 tsp) to loosen if it’s too thick.
Tip: The miso and honey will taste stronger initially; final seasoning is best after the resting step when flavours have mellowed.
Step 4
Cover and rest the dressing in the fridge for 15 minutes to let the flavours meld and the miso soften.
Tip: Resting improves texture and rounds out the acidity — ideal for topping grain bowls or salads.
Timing: PT15M
Step 5
Give the dressing a final whisk or shake before serving. Drizzle over mixed greens, roasted vegetables, or use as a dressing for a warm grain bowl. Store in the fridge for up to 5 days.
Tip: If the dressing separates after chilling, bring to room temperature briefly and whisk or shake to re-emulsify.