Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions, usually around 3-5 minutes. Drain the noodles and rinse them under cold running water to stop the cooking process and remove any excess starch. Transfer the noodles to a large mixing bowl and set aside.

In the bowl with the soba noodles, add the julienned carrots, sliced cucumber, shredded red cabbage, sliced red bell pepper, cooked edamame, and sliced green onions. Toss gently to combine.

In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Add the 1 tablespoon of toasted sesame seeds and whisk to combine.

Pour the dressing over the soba noodle salad and toss gently to coat the ingredients evenly.

Garnish the salad with the remaining 2 tablespoons of toasted sesame seeds.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the noodles to chill.

When ready to serve, give the salad a final toss to ensure the dressing is evenly distributed.

Divide the Soba Noodle Salad into individual portions and enjoy!