Wash the cucumbers thoroughly under cold water. Dice them into small, bite-sized pieces and place in a large mixing bowl.

Add the thawed shelled edamame, chopped green onion, and chopped cilantro to the bowl. Stir until evenly mixed.

In a separate bowl, whisk together the neutral oil, rice apple vinegar, and tamari or soy sauce. Add the sesame oil, maple syrup, chili onion crunch, minced garlic, and grated ginger, and whisk until smooth.

Pour the dressing over the salad mixture and toss gently to coat all ingredients.

Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.