Bring a pot of salted water to a rolling boil. Add the frozen edamame and cook for about 3 minutes. Drain and rinse under cold water.

Wash and dry the snap peas. Slice them on a bias and combine in a bowl with the blanched edamame, cilantro, and scallions.

In a heat-proof bowl, whisk together the sesame seeds, honey, ginger, and chili crisp. Heat sesame oil until shimmering and pour over the mixture.

Drizzle the dressing over the salad mixture and sprinkle with kosher salt. Toss gently using tongs.

Serve immediately or refrigerate with dressing kept separate to maintain crunch.