Begin by bringing a pot of salted water to a rolling boil. Add the frozen edamame and cook for 3 minutes until they are tender but still vibrant green. Once done, drain the edamame in a colander and immediately rinse them under cold running water to stop the cooking process and retain their bright color.

While the edamame cools, take fresh snap peas and give them a thorough rinse. Thinly slice the snap peas at a diagonal for a striking presentation and added texture. In a large serving bowl, combine the sliced snap peas, blanched edamame, chopped scallions, and cilantro to create a colorful base for your Chili Crisp Snap Pea Salad.

In a heatproof bowl, combine toasted sesame seeds, a drizzle of honey, freshly grated ginger, and a generous spoonful of chili crisp. Next, pour sesame oil into a small saucepan and heat over medium-low until shimmering, about 1-2 minutes. Carefully pour the hot oil over the bowl of ingredients, allowing the heat to meld the flavors beautifully.

Take the dressing you just made and drizzle it generously over the vibrant salad mixture. Squeeze in the zesty lemon juice to enhance the freshness and add a bright acidity. Using tongs or a large spoon, gently toss everything together until well coated.

Once combined, taste the salad and adjust with salt as desired. Serve the Chili Crisp Snap Pea Salad immediately for the best texture.