This beautiful twist on traditional coleslaw is best served right away for maximum crispness, but it will hold for up to 24 hours.
For dressing: In a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt and, if desired, cinnamon. Cover and shake well; set aside.
In a large bowl, toss together cabbage, arugula, apple, cherries, and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower seeds. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving. Makes 8 to 10 servings.
Using a large chef's knife, cut cabbage head into wedges and remove core. Thinly slice the cored cabbage wedge across the grain of the leaves.