Combine mayonnaise with ketchup, chili sauce and white pepper in a small bowl. Add more chili sauce if preferred. Cover and place into the refrigerator until time to serve.
Whisk together soy sauce, sesame oil, and rice wine vinegar in a medium bowl. Add cabbage and toss to coat. Right before serving, mix in chopped peanuts. Cover bowl with plastic wrap and place into refrigerator until ready to use.
Place salmon pieces, almond meal (or bread crumbs), green onions, garlic, ginger powder, salt, and white pepper into a food processor. Pulse about 8 times or until mixture has nicely combined. Do not puree.
Preheat grill for medium heat.
Form salmon mixture into 8 equal sized patties; a little larger than the slider buns. Brush both sides of patties with oil and place onto the grill. Cook for 5-6 minutes per side or until the internal temperature reaches 145 degrees F.
Once cooked, remove and assemble sliders. Store any leftover patties, slaw and aioli in air tight container in the refrigerator for 2 days after initial cooking.