Bring water to a boil in a pot, add salt, then cook edamame for 3 minutes. Drain and rinse with cold water.

Wash and pat dry snap peas. Thinly slice on a bias and combine with blanched edamame, chopped cilantro, and slivered scallions in a bowl.

In a heat-proof bowl, mix sesame seeds, honey, ginger, and chili crisp. Heat sesame oil in a saucepan and pour over the mixture. Stir to combine.

Pour the dressing over the salad mixture and season with kosher salt. Toss gently to coat evenly.

Serve immediately in a large bowl, enjoying the freshness and crunch.