Wash and dice two English cucumbers into bite-sized pieces and set aside in a large mixing bowl.

If using frozen edamame, cook according to package instructions, typically boiling for about 5 minutes until tender. Drain and cool before adding to the cucumbers.

In a small bowl, combine canola oil, rice vinegar, tamari, toasted sesame oil, and maple syrup. Add minced garlic and grated ginger, and whisk together until smooth.

In the large bowl with cucumbers, add shelled edamame and chopped herbs. Gently fold everything together with a spatula.

Pour the dressing over the salad and toss gently to coat.

Cover with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.