Bring a large pot of water to a gentle boil. Add the soba noodles and cook for 3–4 minutes until al dente.
Drain the noodles and rinse under cold water to stop cooking and remove excess starch. Set aside.
In a bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, lime juice, minced ginger, chopped garlic, and chili flakes.
In a large bowl, combine the julienned carrots, cucumbers, shredded red cabbage, and edamame. Season with salt and pepper.
Add the soba noodles to the vegetables, pour the dressing over the top, and toss gently until evenly coated.
Sprinkle toasted sesame seeds over the salad, adjust seasoning if needed, and serve immediately.
Notes
For best results, toast your own sesame seeds for a richer flavor and lightly coat the noodles with a bit of sesame oil immediately after rinsing to prevent clumping. Fresh herbs like cilantro or Thai basil can be added for extra freshness.