Bring a pot of salted water to a rolling boil. Add frozen shelled edamame and cook for about 3 minutes until floating. Drain and rinse under cold water.

Wash snap peas and slice on a bias. In a large mixing bowl, combine snap peas, cooked edamame, chopped scallions, and cilantro. Drizzle with lemon juice and toss gently.

In a heat-proof bowl, combine sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a small pan, then pour it over the mixture. Stir well.

Pour dressing over the salad mixture, using tongs to gently toss everything together, ensuring it's coated.