Begin by bringing a pot of salted water to a boil. Add the frozen edamame and let them cook for about 3 minutes. Carefully drain and rinse under cold water to stop the cooking process.

While the edamame cools, wash and thinly slice the snap peas on a bias. Combine the sliced snap peas with the blanched edamame and chopped scallions, and toss in fresh cilantro.

In a heat-proof bowl, combine sesame seeds, honey, minced ginger, and chili crisp. Heat the toasted sesame oil in a small saucepan, then pour it over the mixture in the bowl.

Pour the dressing over the snap pea and edamame mixture, sprinkle with salt, and gently toss until everything is evenly coated. Serve immediately.