Blanch the edamame by bringing a pot of salted water to a rolling boil, adding frozen edamame, and blanching for about 3 minutes. Drain and rinse under cold water.

Prepare the snap peas by washing and patting dry. Slice them on a bias and combine in a large bowl with edamame, scallions, and cilantro.

Make the dressing by combining sesame seeds, honey, ginger, and chili crisp in a heat-proof bowl. Heat sesame oil until shimmering, then pour over the mixture.

Toss the salad with the dressing and season with kosher salt to taste, mixing gently.

Serve immediately for maximum crunch. Store dressing separately if keeping for later.