Bring a pot of salted water to a rolling boil over medium-high heat. Add the frozen edamame and let it cook for 3 minutes until tender yet crisp. Drain and rinse with cold water.

Wash and dry the snap peas thoroughly. Slice them on a bias. In a large mixing bowl, combine the sliced snap peas with the blanched edamame, scallions, and cilantro.

In a separate bowl, whisk together toasted sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil over medium heat until shimmering, then pour over the mixture. Stir well.

Pour the dressing over the salad mix and sprinkle with salt. Toss gently until well-coated. Serve immediately.