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Blanch the edamame. To a pot of boiling water, dump in the frozen edamame along with a generous pinch of kosher salt. Reduce the heat to medium and let the edamame cook for 3 minutes or until some of the beans start to float to the top. Drain and rinse immediately with cold water to stop the cooking process.
Prep the peas and greens. Wash the snap peas and pat dry. Thinly slice the snap peas on a bias and add to a serving bowl, along with the cilantro, scallions, and edamame. Pour over the lemon juice and set aside.
Make the dressing. Add the toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl or jar. Heat the sesame oil in a pan on high heat until it shimmers and looks watery. Pour the oil over the bowl of aromatics and stir well.
Finish and serve. Pour the dressing over the salad, sprinkle over a generous pinch of salt and toss to combine. Adjust for salt as needed and serve immediately.