In a large bowl mix together mayonnaise, apple cider vinegar, vegetable oil, and sugar, beat with a whisk until the sugar has dissolved. Add broccoli, cashews, raisins, bacon bits, and red onion. Fold in the broccoli until it is evenly coated with the salad dressing. Refrigerate for at least 4 hours before serving.
If you're not a broccoli fan, you can leave it out. Just replace with some mixed greens and enjoy it as a side salad.
The cashews can also be taken out if you have a nut allergy.
To make this salad vegetarian, you can switch to a vegan mayonnaise, and leave out the crispy bacon bits.
This stays in the refrigerator for a couple of days wonderfully, so it is the ideal salad to make ahead of time.