Crunchy broccoli and kohlrabi salad

1⁄2 cup mayonnaise;

3 tablespoons sugar;

3 tablespoons cider vinegar;

1⁄2 teaspoon kosher salt, or to taste;

1⁄4 teaspoon ground black pepper, or to taste;

3 cups bite-sized broccoli florets and thinly sliced stems (about 12 ounces);

1 cup peeled, quartered, and thinly sliced small green or purple kohlrabi (about 4 ounces);

1 small sweet onion, halved lengthwise and cut into thin strips;

1⁄4 cup dried cranberries or golden raisins;

1⁄2 cup diced cooked bacon;

1⁄2 cup roasted and salted cashews.

Stir in the broccoli, kohlrabi, onion, and cranberries and mix well. Cover and refrigerate until well chilled, at least 3 hours, stirring occasionally.
Just before serving, stir in the bacon and cashews. Serve chilled.
What else works? You can replace some or all of the kohlrabi with additional broccoli.