Finely shred about 4 cups of green cabbage and julienne 3 medium carrots. Slice half an onion and chop a handful of fresh dill. Gather all in a large mixing bowl.

Add the shredded cabbage, julienned carrots, chopped dill, sliced onion, and black sesame seeds in the bowl. Toss gently until well-distributed.

Combine creamy mustard, honey or maple syrup, sour cream, apple cider vinegar, sea salt, and garlic granules in a small bowl. Whisk until smooth.

Pour the dressing over the salad and mix gently to ensure everything is coated. Adjust seasoning if desired.

Serve immediately or refrigerate for up to 2 hours before serving.