MARIPOSA COLESLAWCabbage was a diet mainstay of our German ancestors in the Texas Hill Country and the tradition continues today. Cabbage is enjoyed in local homes in the winter months braised with onions, apples and local sausages for a hearty supper. In the summer we love our coleslaw made from freshly shredded cabbage. The dill in our Mariposa Dill Dip adds a bright green flavor note to slaw. We think you’ll find it a hit at your next barbecue.


Serves 6-8.

1 pkg. Fredericksburg Farms Mariposa Dill Dip
1¼ cups mayonnaise
½ cup sour cream
⅓ cup apple cider vinegar
2 teaspoons Tabasco
1 teaspoon fine grind black pepper
1 pkg. prepared shredded coleslaw mix with carrots and green and red cabbage
5 green onions, sliced thin, including green tops


In a medium-sized bowl combine the Mariposa Dill Dip dry mix, mayonnaise, sour cream, vinegar, Tabasco, and black pepper. Whisk to blend well and refrigerate for one hour to allow time for the flavors to become acquainted.

In a separate bowl, combine the coleslaw mix and green onions. Add the dressing and toss to blend well.