Start by bringing a pot of salted water to a rolling boil. Add the frozen edamame and cook for about 3 minutes until they float.

Drain the edamame and rinse them under cold water. Set aside.

Wash the snap peas, pat dry, and thinly slice them on a diagonal. Combine with the blanched edamame, chopped cilantro, and scallions in a bowl.

In a heat-proof bowl, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil until shimmering and pour over the mixture.

Pour the dressing over the salad mixture, add a pinch of salt, and toss gently to coat. Serve immediately.