Begin by finely shredding half a head of green cabbage and grating three medium carrots. In a large mixing bowl, combine the cabbage and carrots with one cup of chopped dill pickles and half a thinly sliced red onion.

In a separate bowl, mix together half a cup of mayonnaise, two tablespoons of Sriracha sauce, two tablespoons of honey, and three tablespoons of apple cider vinegar. Use a whisk to blend the ingredients until smooth and creamy.

Pour the dressing over the vegetable mixture. Gently toss the ingredients together with tongs, being careful not to crush the vegetables.

Cover the bowl tightly and refrigerate for at least one hour to allow flavors to meld.

Before serving, give the slaw another gentle toss to redistribute the dressing. Spoon into plates or bowls.