Prepare the edamame by boiling in water for 3-5 minutes until tender and bright green. Rinse under cold water and let cool.

In a large bowl, combine cooled edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro. Gently toss the mixture.

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or agave syrup, fresh ginger, and minced garlic to create the dressing.

Pour the dressing over the vegetable mixture and toss until evenly coated.

Sprinkle toasted sesame seeds over the salad and mix gently. Season with salt and pepper to taste.

Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.