Ingredients
Equipment
Method
- Shred the green cabbage into thin, uniform strips and grate the carrots using the large holes of a box grater. Place both in a large mixing bowl.
- Chop the dill pickles into small pieces and thinly slice the red onion. Add to the bowl with the cabbage and carrots.
- In a separate smaller bowl, whisk together the mayonnaise, Sriracha sauce, honey, and apple cider vinegar until completely smooth and well combined.
- Pour the dressing over the vegetable mixture and toss thoroughly until everything is evenly coated.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least one hour to allow flavors to meld.
- Before serving, toss the slaw again to redistribute the dressing and enjoy cold.
Notes
Use firm heads of green cabbage without bruises for best results. Fresh carrots work best for sweetness and color. Can use bread-and-butter pickles if you prefer sweeter notes. Soak red onion in cold water for milder flavor if desired. Adjust Sriracha based on your spice tolerance. Store in airtight container for up to 5 days.
