2 Persian cucumbers (approx. 200g), ends trimmed

1 ½ cups (225g) shelled edamame, cooked and cooled

1 tablespoon toasted sesame oil

2 teaspoons soy sauce or tamari (for gluten-free version)

2 teaspoons rice vinegar

½ teaspoon maple syrup

1 clove garlic, finely grated or minced

1 teaspoon grated fresh ginger

2 scallions, thinly sliced

1 teaspoon toasted sesame seeds (plus extra for garnish)

Salt, to taste

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Prepare the Cucumbers: Slice the cucumbers in half lengthwise, gently smash them, and chop into bite-sized pieces. Toss with a pinch of salt and let sit for 10 minutes to draw out moisture.
Make the Dressing: Whisk together sesame oil, soy sauce or tamari, rice vinegar, maple syrup, garlic, and ginger in a small bowl.
Assemble the Salad: Drain the cucumbers and place them in a large bowl. Add edamame, sliced scallions, and sesame seeds.
Dress and Toss: Pour the dressing over the salad and toss to coat.
Rest and Serve: Let the salad rest for 5-10 minutes to meld flavors. Garnish with extra sesame seeds before serving.

For extra crunch and color, add bell peppers, radishes, or carrots.

For creaminess, add sliced avocado just before serving.

Top with roasted peanuts, almonds, or cashews for extra texture.

For a spicy kick, add red pepper flakes or sriracha to the dressing.