Make the Slaw: Add your cabbage, 1/4 cup grated onion, 1/2 cup scallion, carrot and kale to a large bowl with edamame.
In a smaller bowl, mix together ingredients for dressing until well combined. Pour dressing over slaw and toss slaw to coat evenly. Let sit while you make the salmon cakes, flipping/mixing periodically.
Into another large bowl, add salmon, egg, 1/4 cup grated onion, 1/4 cup scallion, ginger and a dash of salt and pepper. Mix thoroughly and shape into patties. Roll patties in sesame seeds to coat.
Heat a skillet over medium heat and cook patties on each side until golden brown, about 3-4 minutes per side. Remove and serve with slaw. Drizzle extra dressing over patties if desired.