Bring a pot of water to a boil and add the edamame. Cook for 3-5 minutes until tender.

Drain the edamame in a colander and rinse under cold water to stop the cooking process.

In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, salt, and pepper.

In a large mixing bowl, combine the cooked edamame, cherry tomatoes, cucumber, red onion, and cilantro.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or chill in the refrigerator for 30 minutes before serving.