Sesame Edamame Salad in 20 Minutes

Instructions:

1. Boil the water. Bring a pot of water to a rolling boil.
2. Cook edamame. Add the shelled edamame and boil for 3–5 minutes until they turn a bright, vibrant green.
3. Shock the beans. Immediately drain and plunge the beans into a bowl of ice water for 2 minutes. Note: This stops the cooking process instantly.
4. Dry the edamame. Drain the beans again and pat them dry with a paper towel.
5. Prep the vegetables. Dice the cucumber and red pepper into small cubes roughly the size of an edamame bean. Shred the cabbage and carrots finely.
6. Combine base. Place the chilled edamame and all chopped vegetables into a large mixing bowl.
7. Mix aromatics. In a small bowl or jar, combine the grated ginger and minced garlic with the honey and rice vinegar.
8. Finish dressing. Slowly whisk in the soy sauce and toasted sesame oil until the dressing is glossy and unified.
9. Toss and garnish. Pour the dressing over the salad base, toss to coat evenly, and garnish with toasted white and black sesame seeds.