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Bring a large saucepan of water to a boil over high heat. Add the edamame and boil for 5 minutes or until tender. Drain it and let cool at room temperature for 5-10 minutes, until cool to the touch.
Add the shelled edamame, red cabbage, carrots, bell pepper, scallions, and cilantro to a large mixing bowl.
In a small whisking bowl, combine the almond butter, lime juice, soy sauce, agave or maple syrup, ginger, and garlic. Whisk well until smooth and creamy.
Pour the almond lime dressing over the vegetables. Toss well to combine. Season the salad to taste with salt.
Cover and refrigerate the salad for an hour to marinate or serve it immediately, garnished with chopped almonds.