Bring a medium pot of salted water to a boil and blanch frozen edamame for about 3 minutes, then drain and rinse under cold water.

Wash and pat dry snap peas, slice thinly on a bias, and combine with edamame, cilantro, and scallions in a large bowl.

In a heat-proof bowl, mix toasted sesame seeds, honey, minced ginger, and chili crisp.

Heat sesame oil in a small pan until shimmering, then pour over the dressing mixture and stir to combine.

Pour dressing over the salad mixture, sprinkle with salt, and gently toss to coat without overmixing.

Serve the salad immediately for optimal freshness.