Savoy Cabbage, Radicchio, and Apple Slaw

(recipe from Energy Times magazine)

1/2 head savoy cabbage, finely shredded (I used Napa cabbage)
1/2 head radicchio, finely shredded
1/2 red onion, thinly sliced
1 Granny Smith apple, cut into 1" pieces (I cut mine into thin strips)
1 tsp. rice vinegar
1/4 cup orange juice
1/4 cup mayonnaise
Salt and freshly ground black pepper

Put the cabbage, radicchio, onion, and apple in a large bowl and toss together.

In a small bowl, whisk together the vinegar and orange juice.  Add the mayonnaise, and salt and pepper to taste, and whisk until well combined.  Pour over the cabbage mixture and toss until well coated.

Taste, adjust the seasonings, if necessary, and serve.  The slaw will keep, covered, in the refrigerator for up to a day.

(So simple and tasty!  I found the slaw kept for a few days in the fridge.)