For Salad: Toss sliced green and red cabbage, shredded carrots, edamame and cilantro into a large salad bow.
For Dressing: Combine all ingredients in a food processor and pulse until well blended, but not completely smooth.
Combine the dressing with the salad and enjoy!
Storage & Leftovers: Because cabbage, edamame and carrots are vegetables that hold their structure well, this salad is unique in that it can be made (and tossed with dressing!) and eaten for up to four days after.