This Sweet & Spicy Pickle Slaw started as an experiment to brighten a simple weeknight sandwich and quickly became a household fixture. I first mixed it together one summer when I wanted something crunchy and tangy to cut through the richness of fried chicken. The combination of crisp green cabbage, sweet grated carrot, and chopped dill pickles creates texture and flash, while a creamy dressing punched up with Sriracha and honey gives the slaw a balanced sweet heat. It’s the kind of side that wakes up a plate and keeps people reaching for more.

I discovered how adaptable this mix is during a backyard barbecue when a guest asked for a little extra zing. A few extra shakes of Sriracha and a spoonful more honey turned the slaw into a crowd-pleasing condiment that worked on burgers, tacos, and even plain grilled fish. The dressing’s creaminess softens slightly as it chills, letting flavors marry without losing crunch—a trait that makes this a favorite for make-ahead meals and gatherings. For home cooks who love straightforward technique and bold flavor, this recipe will be a reliable go-to.

Ingredients

• Green cabbage, 4 cups shredded: Look for firm, pale-green heads without brown spots. Shredded cabbage provides the signature crunch and mild flavor—use a sharp chef’s knife or a mandoline for thin, even ribbons.
• Carrots, 1 cup grated: Fresh, sweet carrots add color and a pleasant sweetness. Use a box grater or a food processor with the shredding disc for even pieces; peel if skins are thick.
• Dill pickles, 1/2 cup chopped: Choose crunchy dill pickles such as Mt. Olive or Claussen for texture and bright vinegar notes. Chop into small, uniform pieces so the flavor disperses evenly.
• Red onion, 1/4 cup thinly sliced: Red onion brings a mild bite and contrasting color. Slice paper-thin and, if you prefer less sharpness, soak briefly in cold water and drain.
• Mayonnaise, 1/2 cup (or Greek yogurt): Hellmann’s or Duke’s give a classic creamy base; substitute plain Greek yogurt to reduce fat and add tang. The base binds the slaw and carries the spice and sweet notes.
• Sriracha, 2 tablespoons: Huy Fong Sriracha gives consistent heat and garlicky depth. Adjust to taste—start with less if you’re heat-sensitive and increase after chilling.
• Honey, 1 tablespoon: Balances the vinegar and chile. Use clover or wildflower honey; maple syrup is an acceptable substitute for a different sweet profile.
• Apple cider vinegar, 1 tablespoon: Adds brightness and helps the slaw maintain crispness. White wine vinegar is an acceptable swap but apple cider brings a rounder acidity.

Instructions

Prep the Vegetables: Shred the green cabbage into thin ribbons and grate the carrots using a box grater or food processor. Thinly slice the red onion and chop the dill pickles into small pieces. Place all prepared vegetables in a large mixing bowl and toss lightly to combine so the ingredients are evenly distributed. Use gloves or a bench scraper to speed shredding and protect fingers. Make the Dressing: In a separate medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Sriracha, 1 tablespoon honey, and 1 tablespoon apple cider vinegar until smooth. Taste and adjust: if you want brighter acidity, add another 1/2 teaspoon vinegar; for more heat, add up to 1 teaspoon additional Sriracha. The dressing should be creamy enough to coat but not drown the vegetables. Combine: Pour the dressing over the cabbage mixture and toss thoroughly with tongs or clean hands until every shred is lightly coated. Scrape the bottom of the bowl to fold in any dressing that pooled. Look for a glossy finish on the cabbage and evenly dispersed bits of carrot and pickle; this indicates proper emulsion and distribution. Chill: Cover the bowl and refrigerate for at least one hour to allow flavors to meld and the cabbage to slightly soften while retaining crunch. If preparing ahead, chill up to 24 hours; give it a good toss before serving to redistribute any settled dressing. Serve: Toss the slaw again just before serving to refresh texture. Serve chilled or at cool room temperature as a side, sandwich topper, or taco garnish. Garnish with an extra drizzle of Sriracha or a few pickle slices for presentation.

Storage Tips

Store chilled slaw in an airtight container in the refrigerator for up to 3 days for best texture and flavor; while it remains safe longer, the cabbage will soften over time and the pickles may darken slightly. If you expect leftovers, line the storage container with paper towel to absorb any excess moisture and replace it when it becomes damp. When reheating other plates, keep the slaw cold and serve directly from the fridge—the contrast of cold slaw and warm main is one of this dish’s charms.

Ingredient Substitutions

If you prefer a lighter dressing, substitute the mayonnaise for plain Greek yogurt in a 1:1 ratio—expect a tangier finish and slightly thinner dressing. For a vegan version, use a plant-based mayo and swap honey for maple syrup at a 1:1 ratio. Want extra herbiness? Add 2 tablespoons chopped fresh dill or cilantro. For less heat, reduce the Sriracha to 1 tablespoon and consider adding 1 teaspoon smoked paprika for smoky depth without the fire.

Serving Suggestions

This slaw is an ideal partner for grilled meats, fish tacos, pulled pork sandwiches, and fried chicken. Use it as a crunchy layer in burgers or as a bright side for a Southern-style barbecue. Garnish with thinly sliced jalapeño for visual heat and chopped fresh herbs for color. For picnic service, pack dressing separately and toss with the vegetables just before serving to maintain maximum crunch.

Seasonal Adaptations

In spring, add thin slices of radish or fresh snap peas for peppery crunch; in summer, swap half the cabbage for shredded summer slaw greens like Napa cabbage for a lighter bite. In autumn, toss in chopped roasted apples for sweetness and texture. For winter gatherings, use brined cornichons instead of larger dill pickles to introduce a more concentrated vinegary note that pairs well with hearty holiday meats.

Meal Prep Tips

To prepare ahead for the week, keep the shredded vegetables in a sealed container and store the dressing separately. Combine up to 24 hours before serving. When preparing multiple portions, portion into single-serve containers so you can grab a side quickly—this slaw keeps its texture best when dressed no more than a day in advance. Use shallow containers to chill quickly and maintain crispness.

Make this slaw your own by adjusting the heat, sweetness, and crunch to taste. It’s forgiving, fast, and proudly versatile—once you try it on a sandwich or taco, it will likely become a fridge staple in your home too. Enjoy the bright, sweet-spicy balance and the way it brings simple meals to life.