Place the green and red cabbage in a large bowl and set aside.
In a small sauce pan, heat the soy sauce, oil and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.
In a small saute pan, heat the sesame oil, almonds and sesame seeds on medium high. Toast the almonds and seeds stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir.
Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.
Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.