Trim the roots and any bruised tops of the scallions. Slice the scallions thinly on a bias. Add to a bowl of ice water and soak for ~10 minutes. Drain the scallions and pat dry.

Remove any wilted outer leaves of the napa cabbage. Slice in half lengthwise, then thinly slice crosswise, removing any tough bottom cores. Rinse and dry well.

For the cucumbers, either julienne or slice into half moons. For the carrots, use a box grater to grate them. If using the bell pepper, slice thinly into strips.

In a serving bowl, combine the cabbage, cucumber, carrots, red pepper if using, and drained scallions. Toss to combine.

If using the optional edamame: if frozen, add to hot water. Drain and pat dry, then toss with a few pinches of salt.

In a small bowl for the dressing, layer sesame seeds first, then chili flakes, ginger, and garlic on top.

Heat neutral oil in a saucepan until shimmering. Immediately pour the hot oil over the garlic-ginger mixture. Allow to sizzle, then stir and rest for 1 minute. Stir in soy sauce, vinegar, agave, and sesame oil if using.

Sprinkle a pinch of salt into the cabbage salad and toss. Fold in the seasoned edamame, if using. Pour the dressing on top and toss well until the veggies are well coated. Fold in the chopped peanuts and adjust seasonings as needed.