If using frozen edamame, bring a pot of water to a boil, and cook for about 5 minutes until tender. If using fresh, boil for about 3-4 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled edamame with diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro. Gently toss until well-mixed.

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or agave syrup, grated ginger, and minced garlic until smooth.

Pour the dressing over the salad mixture and toss gently to coat.

Sprinkle toasted sesame seeds over the salad and mix gently to incorporate without crushing the veggies.

Let the salad sit for at least 15 minutes before serving to enhance flavors.