Begin by bringing a pot of water to a boil over high heat. Add a pinch of kosher salt and the frozen edamame. Cook for about 3 minutes until bright green and tender, then drain and rinse under cold water.

Wash the snap peas thoroughly, then slice them on a bias into thin strips. In a serving bowl, combine the sliced snap peas, chopped scallions, cilantro, and cooled edamame.

In a heat-proof bowl, mix together the sesame seeds, honey, minced ginger, and chili crisp. Heat sesame oil in a saucepan until shimmery, then pour over the mixture and stir until well combined.

Pour the dressing over the salad base, toss gently to coat, and serve immediately.