Begin by bringing a small pot of water to a rolling boil. Add a pinch of kosher salt, then introduce the frozen edamame. Allow them to cook for about 3 minutes until they are bright green and tender. Drain the edamame in a colander and immediately rinse them with cold water.

While the edamame cools, wash and pat dry the fresh snap peas. Cut them on a bias. Combine the sliced snap peas, cooled edamame, chopped scallions, and cilantro in a large bowl. Drizzle with fresh lemon juice.

In a separate heat-proof bowl, combine toasted sesame seeds, honey, freshly grated ginger, and chili crisp. Heat sesame oil in a small pan over medium heat until it shimmers. Carefully pour the hot oil over the mixture, stirring well.

Pour the warm dressing over the salad mixture and gently toss to coat the ingredients. Add a pinch of salt to taste.

Serve the salad immediately for the best texture and flavor. Enjoy!