“This is the best cole slaw recipe that I am aware of, no other comes as close. It is also what I based ‘Papa’s Favorite Salad Dressing‘ on.” – Calla Ferre
“I like to add a couple of shredded carrots for color, and I make about 1/2 a recipe of dressing.” – April Ferre
“Oldest restaurant in the City of Portland is Huber’s … Started in 1879 by the Huber family, this beloved old Portland eating place has been in its present location … since 1910. The late Jim Louie came to work as cook at Huber’s in 1910 and made the Huber menu famous with his roast turkey, baked spice ham and his creamy cole slaw, which he would mix with crab or shrimp to create Jim’s Crab or Shrimp Cole Slaw, a dish most Portlanders have tried – and loved. Cole slaw is a common salad, but not the way it is prepared at Huber’s. For decades now, Portlanders have not only raved over it at the restaurant, but have purchased it by the quart or point to enjoy at home.” (Magazine Article)
Huber’s Cole Slaw
- 1 Cup Vinegar
- 2 to 3 Cups Mayonnaise
- 1 1/2 Cup Sugar
- 1/2 Teaspoon Salt
- A Little Dry Hot Mustard If Desired
- Cabbage Crisp & Finely Chopped
- Dissolve salt and sugar in vinegar. Gradually mix with mayonnaise, beating by hand. Add this dressing (in generous amounts) to cabbage until the slaw is liquid and creamy.
- Marinate the slaw in the refrigerator for at least overnight. This slaw will keep for several days.
1910 Recipe – Jean Hansen – From Huber’s Restaurant – Portland, Oregon