Begin by bringing a pot of water to a rolling boil and adding a generous pinch of kosher salt. Add the frozen edamame and blanch them for 3 minutes or until they float to the surface. Drain and rinse under cold water.

Wash the snap peas thoroughly and pat them dry with a kitchen towel. Slice them thinly on a bias and place them in a large bowl. Add the blanched edamame, chopped scallions, and cilantro, mixing gently.

In a heat-proof bowl or jar, combine toasted sesame seeds, honey, grated ginger, and chili crisp, stirring well to incorporate. Set it aside while you heat the oil.

In a small skillet, heat sesame oil over medium heat until it shimmers, about 1-2 minutes. Pour the hot oil over your dressing mixture.

Pour the dressing over the salad mixture and season with salt. Toss gently until everything is well-coated. Serve immediately or as a vibrant side to grilled meals.