Begin by shredding about four cups of green cabbage using a knife or box grater until finely shredded.

Grate one cup of fresh carrots for a burst of color and sweetness.

In a large mixing bowl, combine the shredded cabbage and grated carrots with half a cup of chopped dill pickles and a quarter cup of thinly sliced red onion.

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

Carefully pour the dressing over the vegetable mixture and gently toss until all ingredients are evenly coated.

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

Before serving, give the slaw a good toss and serve in a large bowl or plated.