Wash the cucumber thoroughly and chop it into bite-sized pieces. If using frozen edamame, place it in a bowl of warm water to thaw for about 5 minutes. Drain and set aside.

In a small mixing bowl, whisk together olive or sesame oil, rice vinegar, tamari, maple syrup, minced garlic, freshly grated ginger, and chili crunch. Mix until combined.

In a large mixing bowl, combine the chopped cucumber, thawed edamame, and chosen fresh herbs. Pour the dressing over the salad and toss gently until coated.

Allow the salad to rest at room temperature for at least 10 minutes or refrigerate for a refreshing flavor. Chilling for up to 30 minutes enhances the taste.

Once chilled, give the salad a toss and adjust seasoning as needed. Serve in a colorful bowl showcasing the vibrant ingredients.