Wash and slice the cucumbers into thin rounds and chop your choice of fresh herbs.

If using frozen edamame, cook according to the package instructions, then drain and let cool.

In a small mixing bowl, combine sesame oil, rice vinegar, tamari, maple syrup, minced garlic, grated ginger, and chili crunch. Whisk until smooth.

In a large bowl, toss together cucumbers, cooked edamame, and chopped herbs.

Pour the dressing over the salad and mix gently to combine.

Let sit for at least 10 minutes before serving to allow flavors to meld.