Parsley, Celery Leaf, and Jicama Salad

INGREDIENTS

• 1 1/2 tablespoons rice vinegar (not seasoned)
• 2 cups celery leaves (from about 2 bunches)
• 3 tablespoons olive oil
• 1 1/2 cups radish sprouts (from a 3-ounces package)
• 1 1/2 tablespoons sugar
• 3/4 pound jicama, peeled and cut into thin matchsticks
• 3 tablespoons fresh lemon juice
• 6 scallions, thinly sliced
• 3/4 teaspoon kosher salt
• 3 cups flat-leaf parsley leaves (from 2 bunches)