Begin by bringing a pot of water to a boil over high heat. Once boiling, carefully add the frozen edamame, allowing them to cook for about 3 minutes until some beans start to float. Drain the edamame in a colander and rinse them under cold water to halt the cooking process.

While the edamame cools, thoroughly wash the snap peas under cold water. Slice them on a bias for enhanced flavor and a visually appealing presentation. In a large serving bowl, combine the sliced snap peas, blanched edamame, chopped scallions, and fresh cilantro. Drizzle the lemon juice over the mixture, tossing gently to combine, and then set it aside.

In a heat-proof bowl, combine the toasted sesame seeds, honey, freshly grated ginger, and chili crisp. In a small saucepan, heat sesame oil over medium heat until it shimmers. Carefully pour the hot oil over the mixture in the bowl, allowing it to flash-cook the ginger and create a fragrant dressing. Stir everything together until well combined.

Take the bowl of vegetables and pour the flavorful dressing over them. Season with a pinch of salt to enhance the flavors and toss the salad thoroughly, ensuring every bite is packed with goodness. Adjust the seasoning with more salt if needed for your preferred taste.

To fully enjoy the vibrant flavors and textures of your Chili Crisp Snap Pea Salad, serve it immediately. It pairs wonderfully with grilled proteins like teriyaki chicken or salmon, or can be enjoyed as a standalone light meal.