Finely slice the green cabbage and julienne the carrots. Chop a handful of fresh dill.

In a large bowl, combine shredded cabbage, julienned carrots, chopped dill, and sliced onion. Sprinkle with black sesame seeds and stir gently.

In a separate bowl, whisk together creamy mustard, honey or maple, sour cream, vinegar, sea salt, and garlic until well-blended.

Pour the dressing over the salad mix, starting with two-thirds of it, and fold the ingredients together until coated.

Serve immediately or refrigerate for up to 2 hours. Keep dressing separate if storing leftovers.