Cole Slaw with Wasabi Dressing

Recipe adapted from David Lebovitz

For the wasabi dressing:
1/4 cup fresh lime juice
2 tablespoons wasabi powder
1 1/2 teaspoons sugar
2 teaspoons soy sauce
1/2 teaspoon red chile powder
2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
2 teaspoons sesame oil
1/2 cup oil (grapeseed, peanut or canola)

For the slaw:
4 cups shredded cabbage (or sub out 2 cups of the cabbage for 2 cups shredded karinata kale)
1 head broccoli, shredded or cut into small matchstick like pieces
2 medium carrots, peeled and shredded
1 small red onion, peeled and thinly sliced
2 avocados, pitted and cubed (optional)
1/4 cup leeks, minced
3 tablespoons toasted sesame seeds

Make the dressing by mixing together the lime juice and wasabi in a large bowl.  Let stand for 5 minutes.  Stir in the remaining ingredients.  Add all the vegetables and toss with the dressing, and then mix in the sesame seeds. Taste and add more lime juice if needed.