Slice the cabbage very thinly. Place the sliced cabbage in the middle of a large serving plate.
Open the abalone cans. Wash the abalones and pat it dry with kitchen paper towels. Slice the abalones thinly and arrange it around serving plate.
In a small bowl, combine the chili sauce, plum sauce and juices of the key limes. Taste and see if it needs more chili sauce, plum sauce or lime juice.
Drizzle the sauce all over the abalone slices. Refrigerate for at least an hour, up to 3 hours.