Begin by shredding the green cabbage and grating the carrots. In a large mixing bowl, combine the shredded cabbage, grated carrots, chopped dill pickles, and sliced red onion. Mix thoroughly.

In a separate bowl, whisk together mayonnaise, Sriracha, honey, and apple cider vinegar until smooth. Adjust seasoning to taste.

Pour the dressing over the vegetable mixture and gently toss until all ingredients are coated.

Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least one hour.

Once chilled, toss the slaw again before serving. Plate generously and enjoy!