To make coleslaw, combine the first 6 ingredients in a medium bowl. Add the cabbage, carrots, green onion, currants or raisins, and cashews and toss to combine. Cover and refrigerate coleslaw until salmon is cooked.
Preheat your barbecue or indoor grill to medium-high. Brush salmon with the 2 Tbsp. oil. Lightly oil the bars of the grill. Grill the salmon 3 to 4 minutes per side, or until just cooked through. Serve salmon with the coleslaw.