Whisk together garlic, sesame oil, soy sauce, rice wine vinegar, honey, Umami 33, lime zest, and lime juice.
In a large bowl combine cabbage, edamame, scallions, red onion, and sesame seeds. Stir in the noodles and dressing. Season with salt and pepper.
Garnish with scallions and cilantro and then drizzle with Umami 33. Store in airtight container for up to 3 days.
Variation
A variation of this dish is to add Umami 33 Grilled Shrimp.
Just toss shrimp with panko and Umami 33 to coat,, skewer, and then grill to perfection.