1. Mix the first 6 ingredients together in a large bowl and blend well. Add 1 tbs. of wasabi paste and blend well. Add more wasabi to taste, depending upon how spicy you want it.
2. Once the dressing is done, add the carrots and the shredded cabbage to the dressing. Add some and then stir to make sure you don't add too much cabbage (salad will be dry then). Keep adding cabbage until you like the consistency (I found that 16 ounces of shredded cabbage was just right for me).
3. Top with either slivered almonds, chopped cashews, or toasted sesame seeds. If you have time, toast or pan fry the nuts/seeds before and let them cool before adding to the salad. Toasting adds extra flavor.
