Wash the broccoli thoroughly under cold water and chop into bite-sized florets.

Thinly slice the cabbage and combine both vegetables in a large mixing bowl.

Cook the edamame in boiling water for about 3-5 minutes, then drain and rinse under cold water.

Add the cooked edamame to the mixing bowl and gently fold the ingredients together.

In a separate bowl, whisk together olive oil, apple cider vinegar, honey/maple syrup, Dijon mustard, salt, and pepper until emulsified.

Drizzle the dressing over the salad and toss gently until all ingredients are coated.

Allow the salad to rest for about 30 minutes before serving to enhance flavor.