1. Shred cabbage into thin strips (I like to use a mix of green cabbage, bok choy and Chinese cabbage). Set aside.
2. Lightly saute onions, garlic & ginger in 1 Tbsp oil for 1 minute. Add remaining oil, vinegar, soy sauce and heat for 1 minute.
3. Remove from heat, add Sweet'n Low, and stir.
4. Pour dressing, while still hot, over cabbage and mix thoroughly. Let cool for 1 minute. Drain off excess liquid. Chill for at least 1 hour then serve.