Prepare the cucumbers: Wash and thinly slice the cucumber into rounds or half-moons. If using a regular big cucumber, you may want to remove the seeds. Sprinkle the slices with a pinch of salt and let them sit for 10–15 minutes to draw out excess moisture, then gently pat them dry.

Cook the edamame: If you're using frozen shelled edamame (also called mukimame), cook according to package directions, usually just a few minutes in boiling water or the microwave. Once cooked, rinse under cold water and drain well.

Make the dressing: In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sugar, sesame oil, chili oil (adjust to taste), and 1 large clove of crushed garlic. Stir until well combined.

Combine everything: In a large bowl, toss the drained edamame, sliced cucumbers, and thinly sliced green onions. Pour the dressing over the salad and toss well to coat.

Add the finishing touch: Sprinkle with toasted sesame seeds and give it one more gentle toss.

Serve: Let the salad sit for about 10 minutes to allow the flavors to mingle before serving. Serve and enjoy!