Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown and fragrant. Remove from heat immediately and set aside to cool.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey until well combined to make the dressing.
In a large bowl, combine the mixed greens, shredded carrots, sliced red cabbage, cucumber slices, and edamame.
Sprinkle the chopped cilantro over the salad.
Drizzle about half of the soy-ginger dressing over the salad and toss gently to coat. Add more dressing as needed.
Top the salad with the toasted sesame seeds.
Serve immediately for maximum crispness, or chill for 15 minutes to allow flavors to meld together.
