Southwestern Cherry Slaw

4 cups green cabbage, shredded
3 cups sweet cherries, pitted and halved
2 cups spinach leaves, torn into bite sized pieces
1 cup jicama or diakon radish, shredded
2 medium carrots, shredded
1/2 cup fresh cilantro, chopped
1 small red onion, diced small

Dressing:
2 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon honey or cane sugar
1 jalapeño pepper, seeded and minced
1 teaspoon lime zest
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Salt and pepper to taste

Toss all the vegetables together in a large bowl.

For the dressing: Combine ingredients in a small saucepan and bring to a boil. Pour over salad and toss gently to coat.