Start by bringing a pot of salted water to a boil over high heat. Add the frozen edamame and blanch for about 3 minutes until they float. Drain and rinse with cold water.

Rinse snap peas under cold water, pat dry, and slice each on a slight diagonal. Combine snap peas, blanched edamame, scallions, and cilantro in a large mixing bowl.

In a separate bowl, whisk together toasted sesame seeds, honey, ginger, and chili crisp. Heat sesame oil until shimmering, then pour it over the dressing mixture and stir well.

Dress the salad by pouring the prepared dressing over the snap pea and edamame mixture, tossing gently to combine.