Step 1In a blender, grind the ginger, shallots and rosemary to a paste.
Step 2Add the soy sauce, honey, vinegar and lemon juice to the ginger mixture and blend until fairly smooth.
Step 3With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.
Step 1In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups salad. Serve immediately.