Cut cabbage in half, remove core, and slice in to long thin strips, then cut the strips in half so they are 1-3? long. Roast dry (or with a touch of olive oil) in a 350*F oven until very dehydrated but not brown. Stir often. (Note: you can do this the day before and leave in the cold oven until ready to add to the salad.)
Boil the edamame according to package directions, drain.
While still hot, toss the edamame in a bowl with olive oil, then vinegar, salt and pepper. Taste and adjust dressing and seasoning as needed.
Add the cabbage. Mix.
Cool edamame on counter then add finely chopped herbs, I often use parsley, sage, lemon thyme, and oregano.
Chill in fridge or continue to leave on a counter to let flavors meld. Serve chilled or room temperature.