Bring a pot of water to a boil, then add the frozen edamame beans. Cook for about 3–4 minutes until tender and bright green. Drain and rinse under cold water to stop the cooking process and cool them quickly.
Meanwhile, wash the cucumbers and slice them into thin, even rounds for a crisp texture and attractive appearance.
Drain the cooled edamame and add them to a large mixing bowl along with the cucumber slices.
In a small bowl, whisk together toasted sesame oil, soy sauce, and rice vinegar if using, to create a fragrant dressing.
Pour the dressing over the edamame and cucumber, then toss gently to coat the ingredients evenly, ensuring every piece gets a glossy, flavorful touch.
Sprinkle the sesame seeds on top for a nutty aroma and added texture, then season with salt and freshly ground black pepper to taste.
Give everything a final gentle toss to combine the flavors perfectly, and identify a colorful, glossy salad ready to serve.
