Bring a pot of salted water to a rolling boil. Add the frozen edamame and cook for 3 minutes until they float. Drain and transfer to ice water. Once cool, drain again and set aside.

Rinse the sugar snap peas under cold water and pat dry. Slice the snap peas on a bias. In a large serving bowl, combine snap peas, blanched edamame, sliced scallions, and chopped cilantro.

In a heat-safe bowl, mix the toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil until shimmering and pour over the mixture, stirring quickly.

Pour the warm dressing over the salad mixture, sprinkle with salt, and toss to combine.