Bring a pot of water to a rolling boil, add a pinch of kosher salt, and then add the frozen edamame. Reduce heat to medium and cook for 3 minutes or until some beans float to the surface.

Drain and rinse the edamame with cold water immediately to stop the cooking process.

Wash and pat dry the snap peas, then thinly slice on a bias and place them in a large serving bowl along with the cilantro, scallions, and prepared edamame.

Pour the lemon juice over the salad mixture and gently toss to combine.

In a heat-proof bowl or jar, combine the toasted sesame seeds, honey, ginger, and chili crisp.

Heat sesame oil in a small pan over high heat until it shimmers, then carefully pour it over the aromatic mixture in the bowl.

Stir well to emulsify the dressing.

Pour the dressing over the salad, add a pinch of salt, and toss to combine.

Serve immediately for the best texture and flavor.