Start by bringing a pot of salted water to a boil. Add the frozen edamame and cook for about 3 minutes until they float. Drain and transfer to ice water to halt cooking.

Wash and dry the sugar snap peas thoroughly. Slice them on a bias using a sharp knife. In a large mixing bowl, combine the sliced snap peas with the cooled edamame, chopped scallions, and cilantro.

In a small saucepan, heat 2 tablespoons of sesame oil over medium heat. Mix in the chili crisp, honey, ginger, and toasted sesame seeds in a heatproof bowl. Stir until well combined.

Pour the warm dressing over the snap pea and edamame mixture. Squeeze fresh lemon juice over it and sprinkle with salt. Toss gently until evenly coated.

Serve immediately and enjoy the salad as is or paired with grilled fish or rice.