Begin by bringing a pot of salted water to a rolling boil. Add the frozen edamame and cook for about 3 minutes, or until they start to float to the surface. Once cooked, drain the edamame and immediately rinse them under cold water to stop the cooking process.

While the edamame cools, wash the fresh snap peas thoroughly. Slice them on a bias to enhance their flavor and presentation, then place them in a large mixing bowl. Add the chopped cilantro and sliced scallions to the bowl along with the blanched edamame.

In a heat-proof bowl, combine the toasted sesame seeds, honey, fresh ginger, and chili crisp. In a small saucepan, heat the sesame oil over medium-high heat until it shimmers. Pour the hot sesame oil over the mixture in the bowl and stir well to ensure the ingredients are fully combined.

Pour the prepared dressing over the salad mix in the large bowl. Use tongs or a spatula to gently toss everything together, ensuring that the snap peas and edamame are well coated. Adjust seasoning with salt to taste, and serve immediately for maximum freshness.