Prepare your ingredients by thinly slicing the green cabbage and julienning the carrots. Slice the onion and chop the fresh dill, placing them in separate bowls.

In a large mixing bowl, combine the shredded cabbage, julienned carrots, sliced onion, and chopped dill. Add the black sesame seeds and gently toss the ingredients.

In a separate bowl, whisk together the creamy mustard, honey or maple syrup, sour cream, apple cider vinegar, sea salt, and garlic until smooth.

Pour the dressing over the salad mixture and gently fold to coat the vegetables without bruising them.

Taste and adjust the dressing if needed, then serve immediately or chill in the refrigerator for up to 2 hours.