In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, diced dill pickles, and red onion.

In a separate small whisking bowl, combine the mayonnaise, dill pickle juice, apple cider vinegar, granulated sugar, Sriracha, dried dill, garlic powder, black pepper, and salt.

Whisk the dressing ingredients until the sugar is fully dissolved and the mixture is smooth.

Pour the dressing over the cabbage and pickle mixture.

Toss the vegetables thoroughly with the dressing until every component is evenly coated.

Cover the bowl and refrigerate for at least 30 minutes prior to serving to allow the flavors to emulsify and penetrate the cabbage.