Use your food processor to quickly and safely shred the veggies.

1 large bunch broccoli, shredded
1 small red onion, thinly sliced
1/2 cup jicama, shredded (substitute water chestnuts)
2 carrots, shredded

For the dressing:
1/4 cup low-fat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 slices bacon, cooked & crumbled (optional)

First make the dressing. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl.

Add shredded carrots, jicama, onion, bacon and broccoli; toss to coat. Chill until serving time.