Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.