Place the 2 cucumbers on a cutting board. Press firmly along their length with the bottom of a sturdy measuring cup until they split, then cut them into bite-size pieces.
In a large bowl, whisk together the 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey, and 1 tsp ginger.
Add the smashed cucumbers, 1 1/2 cups thawed cooked edamame, 1 cup carrots, and 3 sliced scallions.
Toss until evenly coated and sprinkle with the 1 tsp sesame seeds. Serve immediately or chill for up to 2 hours.
