Place cabbage, carrots, and red pepper in large mixing bowl.
One at a time, stand squash slices on cutting board and holding knife vertically, cut off yellow outer layer in wide, thick strips, rotating slice after each cut. Discard squash centers.
Laying squash yellow side up on cutting board, cut it into thin, long strips. Add squash to vegetables in bowl, and with your hands, toss to combine them. Add jalapeños.
For dressing, whisk together mayonnaise, sour cream, STEVIA IN THE RAW, salt and pepper until combined. Add vinegar and mix until dressing is creamy. Pour dressing over slaw and using fork, mix for 1 minute, until dressing coats it evenly.
Cover, and refrigerate slaw 1 to 24 hours before serving