Blanch Edamame: Fill a pot with salted water and bring to a boil. Add edamame and cook for about 3 minutes until they float. Drain and rinse under cold water.

Prepare Snap Peas: Rinse snap peas under cool water, pat dry, and slice on a bias. Mix in a large bowl with blanched edamame, chopped scallions, and cilantro.

Make Dressing: In a bowl, combine sesame seeds, honey, ginger, and chili crisp. Heat sesame oil until it shimmers and pour over the mixture to flash-cook the ginger.

Combine: Pour the hot dressing over the salad and toss gently with salad tongs. Squeeze in fresh lemon juice and season with a pinch of salt.

Serve Immediately: Serve the salad right away to enjoy its crispness, alongside grilled proteins if desired.