First, trim the snap peas of the stems and strings, and rinse them of any dirt or debris. If they look a bit lackluster, let them soak in cold water for a few minutes to perk them up (after trimming).
Toast the sesame seeds in a dry pan over medium heat until they’re 1-2 shades darker and fragrant. Remove the sesame seeds, and add the coriander seeds to the pan. Toast until fragrant. Grind the coriander seeds into a coarse powder using a mortar and pestle or spice grinder. (You can also cheat by toasting pre-ground coriander in a dry pan over low heat until fragrant.)
Slice the snap peas lengthwise into thin strips—you can usually get 3-4 strips out of one snap pea. Add them to a mixing bowl, along with the sesame seeds, ground coriander, rice vinegar, neutral oil, honey, sesame oil, salt, garlic, and almonds. Toss until everything is well-combined.
Taste and adjust seasoning to your liking, if needed. Serve!