For the Edamame:
1. Fill a medium pot with 2 quarts of water and bring to a boil. Add the edamame and turn off the heat. Leave in the hot water for 5 minutes or until it is soft and has lost its raw flavor
2. Strain and put into a large bowl
3. Set aside
For the Dressing:
1. In a separate, large bowl, whisk together the lemon juice, soy sauce, chopped cilantro, black pepper, crushed ginger, minced garlic, garlic powder, salt, cumin, coriander, cardamom, cinnamon, ginger powder, garam masala, chilli powder, olive oil
2. Add olive olive oil and mix to emulsion
3. Season to taste
For the Salad:
1. In bowl of edamame and add cabbage, tomato, cucumber, mint, and vinaigrette
2. Mix thoroughly and season to taste
3. Store at room temperature in a sealed container for up to one day
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