Begin by shredding 4 cups of green cabbage and grating 2 medium carrots using a box grater or food processor. Combine in a large mixing bowl with 1 cup of chopped dill pickles and ½ thinly sliced red onion.

In a separate bowl, whisk together ¾ cup of mayonnaise, 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 gently toss until well-coated.

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

Remove from the refrigerator, toss again, and serve alongside grilled meats or sandwiches.