Begin by dicing two firm, organic cucumbers into bite-sized pieces and placing them in a mixing bowl.

Thaw the frozen, shelled edamame ideally in a microwave for about 1-2 minutes on high, then drain any excess moisture.

In a small mixing bowl, whisk together the oil, rice vinegar, tamari, sesame oil, maple syrup, minced garlic, grated ginger, chili crunch, and a pinch of salt until smooth.

In a large mixing bowl, combine the diced cucumbers, thawed edamame, and roughly chopped fresh herbs and gently mix them together.

Pour the prepared dressing over the salad mixture, and gently toss to combine the ingredients without mashing the vegetables.

The salad can be enjoyed immediately, but for deeper flavors, let it marinate in the fridge for about 30 minutes before serving.