Begin by bringing a pot of salted water to a rolling boil. Carefully add the frozen edamame and blanch for 3 minutes, then drain and rinse under cold water.

Slice the snap peas on a bias for presentation. In a bowl, combine the snap peas, blanched edamame, scallions, and cilantro.

In a heat-proof bowl, heat sesame oil until shimmering. Add sesame seeds, honey, ginger, and chili crisp, stirring gently.

Drizzle the dressing over the salad mixture, season with salt, and toss gently. Serve immediately or keep dressing separate until ready to enjoy.