In a large mixing bowl, add the shredded green cabbage, shredded red cabbage, shelled edamame, shredded carrots, sliced green onions, chopped cilantro, and toasted sliced almonds. Toss thoroughly.

In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic. Optionally, add red pepper flakes. Whisk until smooth.

Pour the dressing over the salad mix and gently toss until evenly coated.

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

Serve chilled or at room temperature, garnished with additional cilantro or toasted almonds if desired.