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In a large glass measuring cup or blender container, combine the oil, vinegar, celery seed, dry mustard, salt, honey, and onion. Blend with a countertop or immersion blender until emulsified and smooth, 1-2 minutes.
Pour into an airtight container and store in the refrigerator until ready to use, for up to 1 month.
In a large bowl, combine the cabbage and carrot. Add dressing to taste. It is best to start with a smaller amount of dressing, about ⅓, and stir well. Taste and add more if needed. Top with sunflower seeds and serve.