Start by boiling a medium pot of salted water. Once boiling, add the edamame and cook for about 3 minutes, or until they float and turn bright green. Drain the edamame and immediately rinse them under cold water to stop the cooking process.

While the edamame cools, rinse and trim the snap peas, slicing them on a bias. In a large mixing bowl, combine the snap peas with the blanched edamame, scallions, and cilantro. Toss gently.

In a heatproof bowl, combine the toasted sesame seeds, honey, and grated ginger. Heat sesame oil in a small saucepan over medium heat until shimmering. Pour the hot oil over the mixture and whisk until smooth.

Pour the chili crisp dressing over the salad mix in the bowl. Season lightly with salt and toss until well combined. Serve immediately.