Place broccoli florets in a skillet with 1-1 1/2 cups of water, cover, and cook over medium-high heat until the broccoli is still bright green but just fork tender. Drain in a colander and chill in the refrigerator until you prepare the salad. The florets will be cold in the salad.
Chop Napa cabbage leaves finely, removing hard center rib in each leaf. Rinse and spin. Chill in the refrigerator until you prepare the salad.
Place frozen edamame in a bowl and pour boiling water over it (at lease an inch above the beans). Set a timer for 6 minutes. Immediately drain the edamame and store in the refrigerator until you prepare the salad. These should be cold in the salad.
Prepare the brown rice noodles just the same way you prepared the edamame above. Immediately drain the noodles. Chop them on a cutting board into smaller pieces. Store in the refrigerator until you prepare the salad. These should be cold in the salad.
Just before preparing the salad, chop the cucumber, pear, and cilantro.
Preparing the Dressing:
Add all of the dressing ingredients into a small bowl or jar. Whisk to combine all ingredients well. Taste and adjust if desired. Cover and chill until you prepare the salad.
Preparing the Salad:
Load the bottom of a big salad bowl (2-quart size works best!) with the shredded cabbage, add the cucumber, pear, edamame, broccoli, noodles, cilantro, and toss in some dressing.
Remember that this dressing recipes serves about 4, so don't use all of it!