Bring a pot of water to a rolling boil and add frozen edamame with a pinch of kosher salt. Blanch for 3 minutes until they turn bright green and tender yet firm. Drain and rinse with cold water.

Wash and pat dry the snap peas. Slice them on a bias and combine with edamame, scallions, and cilantro in a mixing bowl. Squeeze fresh lemon juice over the vegetables.

Whisk together sesame seeds, honey, ginger, and chili crisp in a heat-proof bowl. Heat sesame oil and pour over the mixture to flash-cook the ginger.

Pour the warm dressing over the salad ingredients and toss gently with tongs until well-coated. Add salt to taste.

Transfer to a serving bowl and garnish with sesame seeds or cilantro if desired. Best enjoyed fresh.