Start by bringing a pot of salted water to a boil. Once bubbling, add thawed edamame and cook for about 3 minutes until they float to the surface. Drain and rinse under cold water.

Rinse sugar snap peas under cold water, pat dry, then slice each pea on a diagonal. Combine the sliced snap peas with cooked edamame, chopped scallions, and cilantro in a serving bowl.

In a heat-proof mixing bowl, combine toasted sesame seeds, honey, ginger, and chili crisp. Set aside while heating sesame oil.

In a skillet over medium heat, warm sesame oil until it shimmers. Pour hot sesame oil over the bowl of aromatics and stir until well combined.

Drizzle dressing over salad mixture, gently toss to coat each piece, sprinkle with salt, and serve immediately.