Bring a medium pot of salted water to a boil. Add the frozen edamame and cook for 3-4 minutes until bright green and tender. Drain in a colander and rinse under cold water to stop the cooking. Shake off excess water and let cool completely, about 5 minutes.

While the edamame cools, slice the cucumbers and scallions. Place the cucumbers in a large mixing bowl and sprinkle with a pinch of salt. Let sit for 5 minutes, then pat dry with a clean kitchen towel - this keeps the salad crisp instead of watery.

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and grated ginger until the honey dissolves completely. Taste and adjust - add a touch more honey if you prefer it sweeter, or more vinegar for extra brightness.

Add the cooled edamame and white parts of the scallions to the bowl with the cucumbers. Pour the dressing over the top and toss gently to coat everything evenly. Let the salad sit for 5 minutes so the flavors meld.

Taste and season with a pinch of salt if needed. Transfer to a serving bowl and top with the green scallion slices and 1 tablespoon of the toasted sesame seeds. Serve immediately, or refrigerate for up to 2 hours. Sprinkle with the remaining sesame seeds just before serving for the best crunch.