Blanch Edamame: Bring a pot of salted water to a rolling boil. Add frozen edamame and cook for 3 minutes until tender. Drain and rinse under cold water to preserve color.

Prep Vegetables: Wash and slice snap peas on a bias. In a mixing bowl, combine snap peas, cooled edamame, chopped scallions, and cilantro. Drizzle with lemon juice and toss.

Make Dressing: In a heat-proof bowl, combine toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil, then pour over the mixture, stirring to combine.

Finish Salad: Pour dressing over the salad mixture. Season with kosher salt, tossing to ensure all ingredients are coated. Serve immediately.