Begin by boiling a pot of salted water. Add the frozen edamame and blanch for 3 minutes until vibrant green and tender. Drain and rinse with cold water.

Wash and dry the sugar snap peas, then slice each pea on a bias. Combine with the drained edamame, chopped cilantro, and scallions in a mixing bowl.

In a heat-proof bowl, mix toasted sesame seeds, honey, grated ginger, and chili crisp. Blend well to harmonize flavors.

Heat sesame oil in a small pan until shimmering. Pour over the dressing mixture and stir well to combine.

Pour the warm dressing over the salad mixture. Season with salt and gently toss until well-coated.

Serve immediately while fresh and crisp, enjoying the contrast of warm dressing and cool vegetables.