A decently sharp knife makes shredding a cabbage much easier than otherwise.

I like to massage, then dry brine the cabbage once it's been shredded (dump cabbage into colander, mix in a couple of pinches kosher salt, let sit for a couple hours, rinse thoroughly, leave to drain for a half hour). The brining 'cooks' the cabbage a little. There's a bit of saltiness that penetrates so I don't put any salt in the dressing - and it also makes for cabbage that's great to throw into a stir-fry. I've noticed that brined-cabbage slaw doesn't get watery when stored in the fridge (makes sense as the brining drives some water out via osmotic pressure).

I've also made a couple of batches with allulose (a very low glycemic / low caloric natural sugar found in dates) and nobody could tell BUT it's OK for diabetics / people on keto.