I like this refreshingly hot, crunchy Chinese pickled salad in the summer. Here's how I make it:
Peel and then cut some raw turnips (real turnips) into small (1 inch) bite-sized chunks. Same with some carrots. I cut them in irregular shapes. Some cauliflower chunks. Being a turnip person, I make it about 50% turnip. Chopped cabbage, too, if you want. Blanch them all in boiling water for a minute (separately, in order of color, or you will end up with orange cauliflower). You might want to give the turnip chunks a little more time to boil, but it's all meant to be crunchy.
If you want, some (unpeeled) raw cucumber chunks in it to add color and fun, great, but add those chunks at the last few minutes before straining because soggy cucumbers are not good.
Mix clear vinegar with some salt and a teaspoon or three of sugar (to taste). Toss in some of those very hot dried red Chinese peppers, also some red pepper flakes and/or fresh jalapeno slices, and some thin slices of fresh ginger root. It's fine without the ginger too.
Throw the roots and vegetables in a garbage bag or bowl with the mixture, cover, refrigerate 6-24 hrs, stirring it up occasionally. It should be meaningfully spicy, but it doesn't have to be.
Strain and serve refrigerator-cold.