Preheat the oven to 350 degrees F. Spread the almonds in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp, tossing once halfway through.

In a large bowl, combine the green and red cabbage, bell pepper, carrots, edamame, and cilantro.

In a medium mixing bowl, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough dressing over the salad to moisten it and toss to coat. Adjust dressing as desired.

Add the toasted almonds to the salad and give it a final, light toss. If time allows, let it marinate for 30 minutes prior to serving.