Step 1

Using a food processor or a knife, chop the cabbage and carrots very finely, until they are the size of rice.

Step 2

In a large bowl, toss the chopped cabbage mixture with the onion and set aside.

Step 3

Meanwhile, in a small bowl, combine the sugar, mayonnaise, canola oil, apple cider vinegar, celery salt, paprika, and xanthan gum. Whisk the dressing until it is very smooth.

Step 4

Add the dressing to the cabbage mixture and mix well.

Step 5

Cover the coleslaw tightly with plastic wrap and place it in the refrigerator for at least 4 hours, or as long as 24 hours.

Step 6

Before serving the coleslaw, place it in a strainer to remove the excess water (an optional step). Use the coleslaw water to make other dressings and sauces.