Start by bringing a pot of salted water to a rolling boil. Add the frozen edamame and cook for 3 minutes until tender but bright green. Drain and rinse with cold water.

Wash the snap peas under cool running water. Slice each snap pea diagonally. In a large bowl, combine snap peas, blanched edamame, chopped scallions, and fresh cilantro. Drizzle with lemon juice and toss gently.

In a heat-proof bowl, mix together sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil in a small saucepan until shimmering, then pour hot oil over the mixture to blend the flavors.

Pour the dressing over the snap pea and edamame mixture. Toss gently to coat evenly. Sprinkle with kosher salt to taste and serve immediately.