In a small bowl, combine the mayonnaise, sugar, oil, vinegar, minced onion, celery salt, and paprika. Whisk the dressing until well combined and set aside.

Using a food processor, chop the cabbage and carrots very finely, until they are the size of rice. You may need to do this in several stages, depending on the size of your food processor.

Remove the contents to a large bowl and toss the cabbage mixture with the prepared dressing. Mix well.

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

Optional: Before serving the coleslaw, place it in a strainer to remove the excess water. Discard the coleslaw water or use it to make other dressings and sauces.