Cook noodles according to package instructions. (Crack the noodles before adding to the water so they don’t end up being long strands, which won’t mix well with the vegetables.)

In a large bowl, combine scallions, edamame, and cabbage. Rinse noodles with cold water, then add to the vegetables.

In a small jar, shake dressing ingredients together until fully combined. Pour the desired amount over the salad and toss to combine. Sprinkle sesame seeds on top.

Best served at room temperature.