Begin by bringing a pot of salted water to a rolling boil. Add your frozen edamame and cook for about 3 minutes, or until they float to the surface, indicating they are ready. Once cooked, drain the edamame and rinse them under cold water to stop the cooking process and preserve their bright green color.

While the edamame cools, wash your snap peas thoroughly. Slice them on a bias to enhance their presentation and flavor, then transfer to a large serving bowl. Add the blanched edamame, finely chopped scallions, and roughly chopped cilantro. Drizzle fresh lemon juice over the mix to add brightness and flavor, and set the bowl aside.

In a heat-proof bowl, combine toasted sesame seeds, honey, freshly grated ginger, and chili crisp for the dressing. Heat sesame oil in a small pan over medium heat until it shimmers. Once hot, carefully pour the oil over the mixture to flash-cook the ginger and release its aromas. Stir well to combine all the ingredients into a cohesive dressing.

Pour the prepared dressing over the vegetable mixture in the serving bowl. Sprinkle with salt to taste, and gently toss everything together until all the snap peas, edamame, and scallions are well coated in the delicious dressing. For the best flavor, serve your Chili Crisp Snap Pea Salad immediately and enjoy the crunchy textures!