If using frozen edamame, steam it in a steamer basket over boiling water for about 5 minutes until tender. If fresh, cook until similarly tender, then drain and cool.

Wash bell peppers and carrots. Dice the bell peppers into small cubes and julienne the carrots to ensure even mixing.

In a small mixing bowl, whisk together soy sauce, sesame oil, and rice vinegar until well combined.

In a large mixing bowl, combine cooked edamame, chopped vegetables, and the prepared dressing. Toss everything together until evenly coated.

Before serving, sprinkle sesame seeds and sliced green onions on top for added texture and flavor.