Bring about 5 cups water to boil. Add the edamame, and a dash of salt. Set the timer for 3 minutes.

After 3 minutes, add the shredded carrots and cook them with the edamame for 2 minutes more, then add the corn, just to thaw and freshen. Drain well and set this mixture aside to cool for about 10 minutes. Meanwhile, chop your herbs (cilantro, mint, green onions) and set them aside and then prepare your dressing. In a small bowl mix together the rice vinegar, coconut sugar, Bragg’s Aminos and toasted sesame oil. Add salt and black pepper to taste if you like.

Add the cooled edamame, corn, and carrots to a mixing bowl and add the prepared herbs and the dressing. Stir well then place into a serving bowl and garnish with sesame seeds.

Chill for about an hour before serving to allow flavors to meld.