Blanch Edamame: Bring a pot of salted water to a boil, add frozen edamame and cook for about 3 minutes. Drain and transfer to an ice bath.

Prepare Vegetables: Rinse snap peas and pat dry. Slice each pea on a bias. Combine with scallions, cilantro, and blanched edamame in a serving bowl.

Make Dressing: In a heatproof bowl, measure sesame seeds, honey, and ginger. Heat sesame oil on medium until shimmering, pour over the mixture, and stir to combine.

Combine Salad: Drizzle dressing over salad mixture, sprinkle with salt to taste, and toss together gently. Serve immediately or allow to rest for a few minutes.