Begin by discarding the ends of the cucumber and thinly slice it into rounds using a mandolin or knife. Aim for about 1/8 inch thickness and let it strain for 10 minutes sprinkled with salt.

Rinse the cucumber slices under cold water to remove excess salt and pat them dry with a towel.

Prepare additional ingredients by dicing scallions, chopping cilantro, and mincing garlic.

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

In a small bowl, whisk rice wine vinegar, soy sauce, and spicy chili crisp. Pour this dressing over the salad ingredients.

Gently toss all ingredients until evenly coated with the dressing and serve immediately, garnishing with sesame seeds.