The original rendition of this salad came from a Betty Crocker cookbook, but my husband and I have made it low carb and played with it a ton....and it is delicious.

Use a head of cabbage, regular or Napa
Cut it into small pieces, close to shredded.
Add in a bunch or two of green onions, to your taste.
Throw in some almonds, and 2 or 3 other kinds of nuts that might be lying about.
Mix this together.

Sauce
1 cup oil
1/2 cup vinegar
1/2 cup or more of Splenda...again to taste

The first three are the base, but we like playing with it and adding the following for more fun:

I will generally add some balsamic vinegar as well
and some sesame oil.
Then some fresh ginger or ground ginger

Put all of these in a jar and shake vigorously, then pour on top of the dry materials.

This is really good the second day as well as the first.

I have also made this with broccoli or cauliflower or both. It is good in any combination and so easy and fun to make your own version of.
Have fun with it.