Begin by washing the cucumber under cold water. Dice it into bite-sized pieces and place it in a mixing bowl. Cook the edamame according to package instructions until tender, then add it to the bowl.

In a small mixing bowl, whisk together the rice vinegar, tamari, sesame oil, maple syrup, minced garlic, and grated ginger until well combined. Adjust flavors to balance sweet and savory.

Pour the dressing over the cucumber and edamame mixture and gently toss until coated evenly.

Cover the bowl and let the salad chill in the refrigerator for at least 10 minutes to enhance the flavors.

Before serving, give the salad a final toss and garnish with toasted sesame seeds or extra herbs if desired.