Begin by shredding 4 cups of green cabbage and grating 1 cup of carrots. In a large mixing bowl, combine the cabbage and carrots with ½ cup of chopped dill pickles and ¼ cup of thinly sliced red onion.

In a separate medium bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of Sriracha sauce, 1 tablespoon of honey, and 1 tablespoon of apple cider vinegar until smooth.

Pour the creamy dressing over the vegetable mixture and toss until everything is thoroughly coated.

Cover the bowl tightly and refrigerate for at least 1 hour to let the flavors meld.

Before serving, gently toss the slaw again and serve it chilled.