About 30-40 minutes* before you want to eat, start preparing the vegetables. Spiralize (or julienne) the zucchini, cucumber, and carrots, then julienne the red bell pepper (halving long pieces so they are closer to bite-size). Finely shred the cabbage, using your spiralizer, food processor, mandoline, or sharp kitchen knife. Again, halve any long shreds to facilitate eating. Add the zucchini, cucumber, and cabbage to a large colander, sprinkle with roughly 1 teaspoon of kosher salt, and toss to distribute. Place over a bowl or the sink to enable drainage. Place the carrot and red pepper noodles into a large mixing bowl, then add the bean sprouts and edamame. Toss to mix together.