Prep vegetables: In a large bowl, combine shredded cabbage, chopped green onions, diced tomatoes, cilantro, and jalapeño (if using).
Make dressing: In a small bowl, whisk together fat-free Italian dressing, Truvia, and rice vinegar until smooth.
Combine: Pour the dressing over the slaw mixture and toss until evenly coated.
Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Enjoy as a side or topping for tacos, BBQ pork, or any favorite dish.
