Lightly steam frozen broccoli and edamame beans for 3-5 minutes.To steam, place florets and beans in a steamer basket set inside a pot with 1/2 to 1 inch of water.Turn on high for time indicated.
Immediately after blanching, stop the cooking process by immersing broccoli in ice cold water for 2-3 minutes.
Drain well. For best results, drain extra well to remove all water from broccoli. You may even want to wrap broccoli in a clean towel to soak up any water. This will allow dressing to adhere better to the broccoli.
Once dry, cut broccoli florets and stems to even-bite sized pieces if needed.
Mix broccoli, edamame beans, carrots, sesame seeds and green onions in a large bowl.
Dressing
Combine all dressing ingredients in a jar with a tight fitting lid.
Shake vigorously.
Pour dressing over broccoli mix.
Allow to rest for 30 minutes or overnight in the refrigerator.
Before serving, toss well, taste and adjust seasoning as required.
Notes
While this salad can be safely stored in the fridge for several days the broccoli will lose it's bright green color.