Begin by shredding approximately 4 cups of green cabbage and grating 2 large carrots using a box grater or food processor. Place the cabbage and carrots in a large mixing bowl, then chop around 1 cup of pickles and thinly slice half a red onion to add to the mix.

In a separate bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of Sriracha sauce, 1 tablespoon of honey, and 2 tablespoons of apple cider vinegar until the mixture is smooth and well combined.

Pour the creamy dressing over the bowl of shredded vegetables. Using tongs or a large spoon, gently toss everything until well coated in the dressing.

Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the slaw a quick toss to redistribute the dressing. Taste for seasoning and adjust if necessary.