Begin by washing your cucumbers thoroughly under cool running water. Slice them into bite-sized pieces, ensuring they're of uniform size for even distribution.

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

In a separate small bowl, whisk together olive oil, rice vinegar, tamari, sesame oil, maple syrup, minced garlic, grated ginger, and a pinch of chili crunch until fully combined.

Drizzle the freshly made dressing over the cucumber and edamame mixture in your large bowl. Gently toss the ingredients to ensure everything is evenly coated.

Taste the salad and adjust seasoning if necessary by adding more tamari or maple syrup.

Serve your salad immediately or let it chill in the refrigerator for about 30 minutes to meld the flavors.