In a large mixing bowl, combine 2 cups of shredded green cabbage, 1 cup of shredded red cabbage, 1 cup of cooked edamame, 1 cup of shredded carrots, and ½ cup of sliced green onions. Toss gently until evenly mixed.

In a separate small bowl, whisk together 3 tablespoons of toasted sesame oil, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of grated ginger, 1 clove of minced garlic, and a pinch of red pepper flakes until smooth.

Drizzle the dressing over the salad mixture and toss until well-coated.

Let the salad sit for about 10 minutes at room temperature to allow flavors to meld.

Serve chilled or at room temperature, garnished with additional toasted sliced almonds or sesame seeds, if desired.