Cook the edamame according to package directions. Cool and put in medium sized bowl.
Lightly toast the sesame seeds in a cast iron skillet over medium-low heat, stirring occasionally, for 2-3 minutes or until the seeds begin to pop.Cool and add to edamame.
Add the carrots, cabbage, scallions, and cilantro.
Whisk together the lime juice, garlic, tamari, ginger and vinegar. Slowly whisk in the sesame oil in a steady stream until incorporated.
Pour dressing over edamame mixture and toss well.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/09/14/edamame-slaw/