In a small bowl, whisk together the olive oil, rice vinegar, lime juice, soy sauce, sesame oil, and maple syrup until well combined. Add the minced garlic, grated ginger, salt, and red pepper flakes, stirring to distribute the aromatics evenly throughout the dressing. Let this sit for a few minutes while you prepare the salad components—this allows the flavors to meld and the garlic to infuse into the oil. I always make my dressing first so it's ready to dress the salad immediately after assembly, which helps the vegetables stay crisp rather than sitting in liquid.

Slice the cucumbers into 1/4-inch thick rounds and place them in a large serving bowl. Thinly slice the green onions on a bias and add them to the bowl. Roughly chop the cilantro and add it as well. If your edamame isn't already shelled, shell them now and add to the bowl. This mise en place approach keeps everything organized and ready for quick assembly.

Pour the dressing from Step 1 over the vegetables and edamame, then gently toss everything together until all the components are evenly coated. Taste and adjust seasoning if needed—add more salt, lime juice, or soy sauce based on your preference. I like to sprinkle the toasted sesame seeds on top just before serving rather than mixing them in, so they maintain their crunch and beautiful nutty aroma throughout the meal.