Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the frozen edamame and cook for 3 minutes. Drain and rinse under cold water.

Wash sugar snap peas, slice them on a bias, and combine with blanched edamame, cilantro, and green parts of scallions in a bowl. Drizzle with lemon juice and toss gently.

In a heat-proof bowl, combine toasted sesame seeds, honey, ginger, and chili crisp. Heat sesame oil in a saucepan until it shimmers, then pour over the mixture and stir to combine.

Pour the dressing over the salad mixture, sprinkle with kosher salt, and toss gently until well combined. Serve immediately.