Begin by bringing a pot of salted water to a rolling boil. Add the frozen edamame and let them cook for about 3 minutes until they float to the surface. Quickly drain and rinse under cold water.

Wash the snap peas thoroughly. Thinly slice the snap peas on a bias. In a large mixing bowl, combine snap peas, blanched edamame, fresh cilantro, and chopped scallions.

In a heat-proof bowl, gather toasted sesame seeds, honey, freshly grated ginger, and chili crisp. Heat sesame oil in a small saucepan until it shimmers. Pour over the mixture and stir to combine.

Pour the warm dressing over the salad mixture. Use tongs or a spatula to gently toss the salad. Taste and adjust with a pinch of salt if needed.

Serve the salad fresh in a large bowl, allowing the colors and textures to shine.