For frozen edamame, boil in water for 5 minutes. For fresh, cook for 3-4 minutes. Drain and rinse with cold water.

In a large bowl, combine cooled edamame, diced red bell pepper, shredded carrots, diced cucumber, and shredded red cabbage. Add sliced green onions and chopped cilantro. Toss gently with a spatula.

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

Drizzle dressing over the salad and toss gently to coat.

Sprinkle toasted sesame seeds on top and mix again. Season with salt and pepper to taste.

Let the salad rest at room temperature for at least 15 minutes before serving. Toss well before serving.