Wash and dry the vegetables. Cut cabbage into thin slices. Julien the carrots into thin strips and slice the onion and chop the dill.

In a large bowl, combine the cabbage, carrots, dill, onion, and sesame seeds, mixing gently.

In a separate bowl, whisk together mustard, honey (or maple syrup), sour cream, vinegar, salt, and garlic granules for the dressing.

Pour dressing over salad and toss gently to combine.

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