Start by bringing a pot of salted water to a rolling boil over medium-high heat. Add the frozen edamame and cook for about 3 minutes, until they float and turn vibrant green. Once ready, drain the edamame and immediately rinse them under cold water to stop the cooking process. Set them aside to cool while you prepare the other ingredients.

Next, wash and dry your snap peas thoroughly. Trim the ends and slice them on a bias to enhance both flavor and presentation. In a large mixing bowl, combine the sliced snap peas with chopped scallions, fresh cilantro, and the cooled edamame. Drizzle a bit of lemon juice over this mixture to naturally brighten the flavors and keep everything fresh.

Now, it’s time to whip up your chili crisp dressing. In a separate small bowl, combine toasted sesame seeds, honey, minced ginger, and chili crisp. In a small saucepan, heat the sesame oil over medium heat until it shimmers but doesn't smoke. Carefully pour the hot oil over the dressing mixture, allowing the flavors to meld beautifully. Stir until well combined and set aside.

Finally, bring the components together! Pour the prepared dressing over the veggie mix in the large bowl. Sprinkle a pinch of salt, then toss gently to coat all the ingredients in the vibrant chili crisp flavor. Taste and adjust seasoning if necessary before serving. For the best experience with your Chili Crisp Snap Pea Salad, enjoy it immediately for maximum crunch.