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
• 2 teaspoons chili garlic sauce, plus more 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)
• 4 dashes sesame oil, plus more 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
• 1/2 cup roasted peanuts, for garnish

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