Step 1: Cook the Edamame

1. Bring a small pot of water to a boil. If using salted water, add about 1/2 teaspoon of salt.
2. Add the 2 cups of frozen shelled edamame to the boiling water.
3. Cook for 4-5 minutes, or until tender-crisp. Be careful not to overcook; they should still have a slight bite and vibrant green color.
4. Once cooked, immediately drain the edamame and rinse under cold running water (or plunge into an ice bath) to stop the cooking process and help them retain their bright color.
5. Drain thoroughly and set aside to cool completely. Pat them dry with a paper towel if they seem excessively wet.

Step 2: Prepare the Vegetables

1. While the edamame is cooking or cooling, prepare the rest of your salad vegetables.
2. Bell Peppers: Core, seed, and thinly julienne the 1 large red bell pepper and 1 large yellow/orange bell pepper. Aim for matchstick-sized pieces.
3. Carrots: Peel the 2 medium carrots. Julienne them thinly using a sharp knife, a mandoline (with caution!), or a julienne peeler. Alternatively, you can shred them using a box grater or the shredding attachment of a food processor.
4. Red Onion: Thinly slice or finely mince the 1/4 cup of red onion. If desired, soak the sliced/minced onion in a small bowl of cold water for 10-15 minutes to mellow its flavor, then drain well.
5. Herbs: Roughly chop the 1/2 cup of fresh cilantro. Thinly slice the 3-4 scallions.

Step 3: Make the Peanut Sauce

1. In a medium-sized bowl, combine the 1/2 cup creamy peanut butter, 1/4 cup low-sodium soy sauce (or tamari), 2 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 1-2 tablespoons honey (or maple syrup), 1 tablespoon toasted sesame oil, 1 tablespoon minced fresh ginger, 2 minced fresh garlic cloves, and 1/4 – 1/2 teaspoon red pepper flakes.
2. Whisk vigorously until all the ingredients are well combined. The mixture will likely be quite thick at this point.
3. Gradually add 2-4 tablespoons of warm water, one tablespoon at a time, whisking continuously after each addition, until the sauce reaches your desired consistency. It should be smooth, creamy, and pourable but still thick enough to coat the salad ingredients nicely.
4. Taste the sauce and adjust seasonings if necessary. You might want more sweetness (add a bit more honey/maple), tanginess (a splash more lime juice or vinegar), saltiness (a tiny bit more soy sauce, carefully), or spice (more red pepper flakes).

Step 4: Combine the Salad

1. In a large mixing bowl, add the cooled and drained edamame, julienned red bell pepper, julienned yellow/orange bell pepper, julienned/shredded carrots, and thinly sliced/minced red onion.
2. Add most of the chopped cilantro and sliced scallions, reserving a small amount for garnish.

Step 5: Dress and Toss

1. Pour about two-thirds of the prepared peanut sauce over the salad ingredients in the large bowl.
2. Gently toss everything together until all the vegetables and edamame are evenly coated with the sauce. Be gentle to avoid mashing the edamame.
3. Taste the salad. If you feel it needs more sauce, add the remaining sauce and toss again. It’s better to start with less sauce and add more as needed.

Step 6: Garnish and Serve

1. Transfer the Edamame Salad to a serving platter or individual bowls.
2. Garnish generously with the 1/4 cup chopped toasted peanuts, 1 tablespoon toasted sesame seeds, and the reserved chopped cilantro and sliced scallions.
3. Serve immediately for the best texture, or chill for at least 15-30 minutes to allow the flavors to meld. If chilling for longer, you might want to toss it again gently before serving as the sauce can thicken.