Begin by cutting off the ends of the English cucumber and slice it thinly using a sharp knife or mandolin.

Place the cucumber slices into a mesh strainer over a bowl, and lightly coat them with salt.

While the cucumbers are straining, finely dice the scallions, chop the fresh cilantro, and mince the garlic.

In a large mixing bowl, combine the strained cucumber slices, cooked edamame, chopped scallions, cilantro, and minced garlic.

Drizzle the salad with rice wine vinegar, soy sauce, and spicy chili crisp; toss gently.

Finally, sprinkle with sesame seeds if desired and serve immediately.