Bring a pot of salted water to a rolling boil. Carefully add the edamame and blanch for 3 minutes until vibrant green and tender yet firm. Drain them and immediately rinse under cold water to stop the cooking process.

Wash the snap peas thoroughly under running water to remove any dirt. Slice them on a bias into thin pieces. Combine sliced snap peas, blanched edamame, scallions, and cilantro in a large serving bowl.

In a heat-proof bowl, mix toasted sesame seeds, honey, grated ginger, and chili crisp until well combined.

In a small saucepan, heat sesame oil over medium heat just until it shimmers, then carefully pour over the dressing mixture.

Drizzle the warm dressing over the salad and toss everything together gently until well coated. Sprinkle with salt to taste.

Transfer the salad to a serving platter or enjoy straight from the bowl. If meal prepping, keep the dressing separate until ready to serve.