Miso Peanut Pasta Salad

Name: Miso Peanut Pasta Salad
Ingredients: 1 pound whole wheat elbow pasta, or your favorite shape; 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like); 1 heaping tablespoon white miso; 2 tablespoons apple cider vinegar, or rice wine vinegar; 1 to 2 teaspoons chili garlic sauce, to taste (get a jar of the Huy Fong and stash it in the fridge -- it's ridiculously good); 2 teaspoons chopped ginger; 1 garlic clove, minced; 2 tablespoons honey (or less, if using sweetened peanut butter); 3 to 5 dashes sesame oil, to taste; 1 bunch scallions, trimmed and sliced; 1/2 large watermelon radish, cut into 2-inch sticks; 1 medium carrot, peeled and cut into 2-inch sticks; 1 cup broccoli florets, blanched or lightly steamed, chopped; 8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish; Roasted peanuts, for garnish

Miso Peanut Pasta Salad was pinched from <a href="http://food52.com/recipes/28689-miso-peanut-pasta-salad" target="_blank">food52.com.</a>

INGREDIENTS

•

1 pound whole wheat elbow pasta, or your favorite shape

•

1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like)

•

1 heaping tablespoon white miso

•

2 tablespoons apple cider vinegar, or rice wine vinegar

•

1 to 2 teaspoons chili garlic sauce, to taste (get a jar of the Huy Fong and stash it in the fridge -- it's ridiculously good)

•

2 teaspoons chopped ginger

•

1 garlic clove, minced

•

2 tablespoons honey (or less, if using sweetened peanut butter)

•

3 to 5 dashes sesame oil, to taste

•

1 bunch scallions, trimmed and sliced

•

1/2 large watermelon radish, cut into 2-inch sticks

•

1 medium carrot, peeled and cut into 2-inch sticks

•

1 cup broccoli florets, blanched or lightly steamed, chopped

•

8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish

•

Roasted peanuts, for garnish

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