Bring a pot of water to a boil, then add the edamame beans and cook until tender, about 5-7 minutes. Drain and set aside to cool slightly.
While the edamame cooks, wash the cucumbers thoroughly and slice them thinly into rounds or half-moons, depending on your preference.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, salt, and black pepper to create the dressing. The mixture should be fragrant and slightly viscous.
Add the cooked edamame to the sliced cucumbers in a large mixing bowl. Pour the dressing over the top, then toss everything gently until well coated and evenly combined.
Sprinkle the chopped fresh herbs over the salad and give it a quick final toss to distribute the flavors and herbs evenly.
Transfer the salad to a serving dish or individual bowls, then serve immediately or chill in the refrigerator for up to 30 minutes to enhance the flavors and serve as a cool, refreshing snack.
