Using your food processor apply the 4mm slicing disk and thinly slice the cabbage; this should yield about 6 packed cups. Place the sliced cabbage in a colander and toss it with 1 tablespoon of the kosher salt. Place a plate that will fit inside the colander on top of the cabbage and set a heavy can or a filled jar on top of the plate. This will help expel any liquid the cabbage has in the sink or place this over a bowl and allow to drain for 2 hours. (this will help your slaw not be watery (yes that's a technical term))

In the processor change your disk to the grating disk and grate the jicama. This should yield about 2 cups. Place the Jicama in a large bowl and toss in the scallions and the cilantro.

In a small bowl, whisk the mayonnaise, lime juice and jalapeño.

Remove the cabbage from the colander and place in a clean dishtowel or paper towels and pat the cabbage dry completely. Toss the cabbage with the jicama mixture. Season to taste with additional kosher salt and lime juice as needed.