Bring a pot of salted water to a rolling boil. Add the frozen edamame and blanch for about 3 minutes until tender but still vibrant green. Once cooked, drain them and rinse under cold water to stop cooking.

Rinse the fresh snap peas under cool water and pat them dry. Slice them diagonally to enhance their shape. In a mixing bowl, combine the snap peas, blanched edamame, chopped cilantro, and sliced scallions.

In a small saucepan, heat sesame oil over medium heat until it shimmers. Pour the hot oil over a bowl containing toasted sesame seeds, honey, grated ginger, and chili crisp. Stir vigorously until fully combined.

Pour the dressing over the vegetable mixture and season with salt. Gently toss until everything is coated. Adjust salt if necessary.

Transfer the salad to a serving platter. Enjoy immediately for maximum crunch, or pair with teriyaki fish or sticky rice.