Cucumber Edamame Salad with Ginger-Soy Vinaigrette

Spiralize or very thinly slice your cucumbers, soaking up any excess liquid with a paper towel, just until they are not so wet. Toss together cucumbers, edamame, red bell pepper and jalapeno in a large bowl. Set aside.In a small bowl or mason jar, add all ingredients for the vinaigrette and shake or whisk well. Pour dressing into the cucumber mixture and toss well. Sprinkle with sesame seeds. Cover and refrigerate for at least 2 hours. Serve within 24 hours for best results.Note: The texture of the cucumbers when spiralized is preferred. I highly suggest it.