In a small glass bowl, combine all the dressing ingredients, whisking well with a fork to combine.

Bring a large pot of water to a boil over medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.

In a medium nonreactive bowl, combine the remaining vegetables and add the edamame and the dressing.

Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.