Bring a medium saucepan of salted water to a rolling boil and add frozen edamame. Cook for 3 minutes until they begin to float. Drain and rinse under cold water.

Wash and dry the snap peas, then slice them on the bias. In a large bowl, combine sliced snap peas, cooled edamame, chopped cilantro, and finely sliced scallions.

In a small bowl, whisk together toasted sesame seeds, honey, fresh ginger, and chili crisp until well combined.

In a small skillet, heat sesame oil over medium-low until shimmering. Pour over the dressing mixture.

Drizzle the warm dressing over the salad mixture and season lightly with salt. Toss gently to combine. Serve immediately.