Begin by bringing a pot of salted water to a boil over high heat. Once boiling, add frozen edamame and cook for about 3 minutes. Drain and rinse under cold water.

While the edamame cools, wash and pat dry the snap peas. Slice them diagonally and combine with cilantro and scallions in a large mixing bowl.

In a heatproof bowl, combine toasted sesame seeds, honey, and chili crisp. Heat the sesame oil until shimmering, then pour over the mixture and stir well.

Pour the dressing over the salad mixture, add a pinch of salt, and toss gently to coat.

Serve immediately in a lovely bowl for the best texture and crunch.