Begin by shredding about half a head of green cabbage and grating two medium carrots. In a large mixing bowl, combine the shredded cabbage, grated carrots, and one cup of chopped dill pickles along with half a sliced red onion.

In a separate small bowl, whisk together half a cup of mayonnaise, two tablespoons of Sriracha sauce, one tablespoon of honey, and two tablespoons of apple cider vinegar until smooth.

Pour the prepared dressing over the cabbage and vegetable mixture in the large bowl. Gently toss everything together.

Once combined, cover the bowl tightly and refrigerate the slaw for at least one hour to allow the flavors to meld.

Before serving, toss the slaw again and plate it generously.