In a large mixing bowl, combine 4 cups of shredded green cabbage and 2 cups of shredded red cabbage. Add 1 cup of cooked edamame, 1 cup of shredded carrots, and ½ cup of sliced green onions. Finally, incorporate ½ cup of chopped cilantro and ½ cup of toasted sliced almonds. Toss everything gently to ensure the vegetables are evenly distributed and vibrant in color.

In a separate medium-sized bowl, whisk together ⅓ cup of sesame oil, ¼ cup of rice vinegar, and ¼ cup of soy sauce until well combined. Add 2 tablespoons of honey, 1 tablespoon of grated ginger, 2 cloves of minced garlic, and a pinch of red pepper flakes for a hint of spice. Keep whisking until the mixture becomes smooth and creamy.

Pour the prepared dressing over the vegetable mixture in the large bowl, ensuring all ingredients are beautifully coated. Use tongs or a large spoon to gently toss the salad.

Cover the bowl with plastic wrap and let the salad sit at room temperature for at least 10 minutes.

Once the salad is ready, serve it chilled in individual bowls or on a platter, garnished with additional chopped cilantro or toasted sliced almonds.