Cut the cabbage into thin slices using a knife or mandoline slicer.

Peel and julienne the carrots, then slice the onion and chop the fresh dill.

In a large bowl, combine the cabbage, carrots, dill, onion, and sesame seeds. Toss them gently to mix evenly.

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

Drizzle the dressing over the salad mixture. Toss everything together until the ingredients are well-coated.

Serve the salad immediately for a fresh crunch, or refrigerate for up to 2 hours to allow the flavors to meld together.