Begin by bringing a pot of salted water to a rapid boil. Add the frozen edamame and cook for about 3 minutes until some beans float. Drain and rinse under cold water. Set aside.

Wash the snap peas, slice on a bias, and combine them with the cooled edamame, chopped scallions, and cilantro in a mixing bowl. Toss gently.

In a heat-proof bowl, combine toasted sesame seeds, honey, ginger, and chili crisp. Heat the sesame oil and pour it over the mixture. Stir well.

Pour the dressing over the salad mixture. Add a pinch of salt, and toss gently until well coated. Let sit briefly before serving.