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1
In a blender, or tiny food processor, process the scallion, vinegar, and salt together until homogenous. You want to make sure there aren't any large pieces of scallion. Put the dressing in a large bowl.
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2
Peel and julienne the half jicama as thin as is within reasonable expectations. If you have a mandolin, this is a great time to use it. Go as small as you can while still maintaining the integrity of the jicama - you don't want this falling apart. Every now and then, as you're slicing through this, drop what you've got into the bowl and toss to coat in dressing. The jicama won't oxidize, but it will dry out.
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3
Julienne the apple. Don't peel it, the green is a nice touch, and since it's being julienned the skin won't be in big pieces to chew through. Again, every now and then drop what you've cut up into the bowl and toss with the jicama and dressing. This will stop the apple from turning brown. If you find it gets too dry, add some more vinegar.
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4
This is a great time to taste the slaw for salt content. All the flavors haven't matured yet, but the salt level will remain the same at the end, so check that now. If it needs more salt, add it. Make sure that the mixture isn't too dry - you want everything to be coated, and still have some liquid down at the bottom of the bowl. Add more vinegar until that's the case.
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5
Cover the bowl and put it in your fridge for as long as you want. You could serve it immediately, or wait 24 hours. As time goes on, the jicama is going to pick up the subtle flavor of the scallions, and the vinegar is going to tenderize everything, and the salt is going to extract the juices that will then be reabsorbed. The whole thing is going to meld as time goes by. But it will remain fresh tasting, and super bright.
