Crisp Snow Pea, Radish and Edamame Salad with Sesame Vinaigrette

1 In a dry skillet, toast the sesame seeds over medium-high heat, shaking the pan frequently, until golden brown and fragrant, about 5 minutes. Set aside.
2 Whisk together the rice wine vinegar, vegetable oil, honey, sesame oil, and soy sauce.
3 Combine the snow peas, edamame, and radish in a large bowl. Pour the dressing over the salad and toss gently to combine. Sprinkle the toasted sesame seeds over the top and serve.
4 The salad can be refrigerated, fully prepared, for several hours before serving.