Begin by shredding about 4 cups of green cabbage and grating 1 cup of fresh carrots. In a large mixing bowl, combine the cabbage, carrots, and ½ cup of chopped dill or bread-and-butter pickles. For extra zest, add ¼ cup of thinly sliced red onion, which you can soak in cold water for 10 minutes to mellow its flavor.

In a smaller bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of Sriracha sauce, 1 tablespoon of honey, and 1 tablespoon of apple cider vinegar. Mix until the dressing is smooth and creamy.

Once your dressing is ready, pour it over the prepared vegetable mixture. With a large spoon or spatula, gently toss to coat all the veggies evenly with the dressing.

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

Before serving, give the slaw a gentle toss to redistribute the dressing. Serve chilled.