Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Meanwhile, roughly chop cilantro. Add cabbage to a medium bowl and season with salt. Using your hands, massage cabbage until slightly tender, 1 min.Combine chili-garlic sauce, soy sauce, 1 1/2 tbsp (3 tbsp) ginger sauce and 3 tbsp (6 tbsp) water in a small bowl.

Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add edamame and 1 tbsp (2 tbsp) water to the dry pan. Cook, stirring occasionally, until water is absorbed and edamame are lightly charred, 5-6 min. Season with salt and pepper.Remove from heat.Transfer edamame to the medium bowl with red cabbage.

Add vinegar, 1/2 tbsp (1 tbsp) ginger sauce and half the cilantro to the bowl with red cabbage and edamame. Toss to combine.

Pat salmon dry with paper towels, then season with salt and pepper.Reheat the same pan (from step 3) over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 5-6 min. Flip and cook until salmon is cooked through, 3-4 min.\*\* Transfer to a plate.Add prepared sauce (from step 2) to the same pan. Cook, stirring occasionally, until sauce thickens slightly, 1 min.Remove from heat.

Fluff rice with a fork, then stir in remaining cilantro.Divide rice between plates. Top with salmon. Spoon sauce over top.Sprinkle peanuts over top.Serve coleslaw alongside.