In a pot of boiling water, add frozen edamame along with a pinch of kosher salt. Cook for about 3 minutes or until some beans float to the surface. Drain and rinse under cold water.

Wash and dry the snap peas, slice them on a bias. In a serving bowl, combine snap peas, chopped cilantro, scallions, and the blanched edamame. Drizzle lemon juice over ingredients.

In a heat-proof bowl, combine sesame seeds, honey, grated ginger, and chili crisp. Heat sesame oil over medium heat until shimmering, then pour over the mixture to flash-cook the ginger. Stir to combine.

Pour the dressing over the salad ingredients and sprinkle with salt. Toss gently to coat everything evenly with the dressing.

Serve immediately for the best flavor and crunch, and enjoy with complementary dishes like teriyaki-marinated fish or sticky rice.