Bring a medium pot of water to a boil. Add edamame and cook for about 3 to 5 minutes until tender yet firm. Drain and rinse under cold water.

While edamame cools, slice cucumber and onion. In a large mixing bowl, combine cucumber, edamame, and red onion. Toss together gently.

In a small bowl, whisk soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes together until well combined.

Pour dressing over the vegetable mixture and toss until each piece is evenly coated.

Add cilantro and sesame seeds, mixing in gently to combine.

Season with salt and pepper. Cover and chill for at least 20 minutes before serving.