Wash 6-8 Persian cucumbers thoroughly under cold water, slice them into bite-sized pieces, and place them in a large mixing bowl. Chop ½ cup of cilantro or parsley and thinly slice one bunch of green onions. Add these to the bowl.

If using unshelled edamame, cook 1 cup of frozen edamame in boiling water for about 5 minutes until tender. Drain, cool, shell the edamame, and add it to the bowl with cucumbers, herbs, and green onions.

In a separate bowl, combine 3 tablespoons of olive oil, ¼ cup of rice wine vinegar, 2 tablespoons of soy sauce, 1 tablespoon of toasted sesame oil, 2 teaspoons of maple syrup, 2 minced garlic cloves, 1 teaspoon of ground ginger, and ½ teaspoon of sea salt. Whisk until smooth.

Pour the dressing over the salad ingredients in the mixing bowl and toss gently until all ingredients are evenly coated.

Taste the salad and adjust seasoning if necessary, then garnish with sesame seeds if desired. Serve immediately or refrigerate for up to four days.