Start by bringing a pot of salted water to a rolling boil. Once boiling, add the edamame and let them cook for about 3 minutes. Carefully drain the edamame using a colander, then rinse them under cold water.

While your edamame cools, wash and dry the snap peas thoroughly. Slice them on a bias. In a large mixing bowl, combine the sliced snap peas, the blanched edamame, chopped scallions, and fresh cilantro. Toss gently to ensure even distribution.

In a heatproof bowl, mix together the toasted sesame seeds, honey, freshly grated ginger, and chili crisp. Heat a small saucepan over medium-high heat, add sesame oil, then pour it over the mixture in the bowl, stirring quickly to combine.

Pour the spicy dressing over the salad mixture. Season lightly with salt, then toss everything together gently until all ingredients are well-coated. Serve immediately.