Start by thoroughly rinsing the cucumbers under cool water. Slice them lengthwise and remove the seeds for a crisp texture, then chop the cucumbers into bite-sized pieces.

In a large mixing bowl, combine the chopped cucumbers with shelled edamame.

In a small bowl, whisk together the oil, rice vinegar, tamari, maple syrup, minced garlic, grated ginger, and a pinch of salt until well blended.

Pour the dressing over the cucumber and edamame mixture in the large bowl, and gently toss until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld.

When ready to serve, optionally sprinkle with toasted sesame seeds and enjoy.