In a pot, bring water to a boil and add the edamame. Cook for 3-5 minutes until tender. Drain and rinse under cold water.

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

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sesame seeds.

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.