Finely shred half a head of green cabbage and grate 1-2 medium carrots. In a large bowl, combine the cabbage and carrots with a cup of chopped dill pickles and half a thinly sliced red onion.

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

Pour the dressing over the vegetable mixture and toss together until all vegetables are coated.

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

Before serving, give the slaw a final toss and garnish with extra dressing if desired.