Creating this Asian Edamame Salad is straightforward if you follow these easy steps:

1. Cook the Edamame: Boil the edamame in salted water for about 5 minutes until tender. Drain and set aside to cool.
2. Prepare the Vegetables: While the edamame cools, prepare the red cabbage, cucumber, carrots, avocado, green onions, and cilantro. Make sure to chop them into bite-sized pieces for easy mixing.
3. Make the Dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, and honey (if using). Adjust seasoning with salt and pepper to taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooled edamame, shredded red cabbage, diced cucumber, julienned carrots, diced avocado, chopped green onions, and cilantro.
5. Toss the Salad: Pour the dressing over the salad mixture and gently toss until everything is well combined and evenly coated.
6. Garnish: Sprinkle sesame seeds on top for an added crunch and flavor.
7. Serve Immediately: For the freshest taste, serve the salad right away. If meal prepping, store it in an airtight container in the fridge.