Blanch edamame beans according to package instructions. Place immediately into cold water to stop the cooking after about four minutes.

Meanwhile, peel and cut mangos and carrots into julienne shape.

Cut the scallions into two-inch pieces and then cut those pieces into very thin strips. Shred cabbage.

Mix together ingredients for dressing in a small bowl (you can do this ahead of time.)

Combine all salad ingredients just before serving. Toss with dressing.