Begin by bringing a pot of water to a rolling boil. Add a pinch of kosher salt and the frozen edamame. Let them cook for about 3 minutes, or until they float to the surface. Once cooked, drain the edamame and rinse them under cold water to halt the cooking process, ensuring they stay vibrant and green.

While the edamame cools, wash the snap peas thoroughly. Slice them on a bias to enhance their texture and presentation. In a large serving bowl, combine the sliced snap peas with the blanched edamame, chopped cilantro, and sliced scallions.

In a separate mixing bowl, add toasted sesame seeds, honey, freshly grated ginger, and chili crisp. Heat a small amount of regular sesame oil in a pan over medium heat until it shimmers. Pour the hot oil over the mixture to awaken the ginger's aroma, allowing it to cook briefly.

Drizzle the dressing over the vibrant salad blend in the serving bowl. Season with a pinch of salt to taste, then gently toss everything together to coat the ingredients evenly.