A mandolin with fine julienne blades is the prefect thing for cutting the jicama and the radishes - it makes perfectly even matchstick cuts, You can use the mandolin with a regular blade for the celery, or just slide it with a knife - whichever works best for you.
I used a champagne vinegar with is a mild-flavored vinegar. Rice wine vinegar would also work well. If you're using a stronger flavored vinegar, you might want to use less. Also, to keep this salad looking bright, I suggest using a light-colored vinegar. As mus as I like balsamic, the color wouldn't work well here.
Jicama and Radish Salad
2 stalks celery
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons champagne vinegar
2 tablespoons olive oil
Pinch of sugar
Peel the jicama, julienne it, and rinse it in cold water to remove the starch. Put it in a medium bowl. Remove the root and from the radish and julienne - if you're using a mandoline, that stem will help keep your fingers further from the blades. Add the radishes to the bowl. Slice the celery thinly and add it to the bowl.
Sprinkle with the salt and pepper, then drizzle with the vinegar and oil. Toss to combine. Taste for seasoning and add sugar, if desired, or add more vinegar or oil, if you like.
Serve immediately, or refrigerate until needed.