In general anything crispy and full of water you can easily pickle for a garnish or texture element in a dish.
Simple Asian style sweet / sour pickle is - 4 parts water, 2 parts vinegar, 1 part sugar and pour over veggies that have been softened with salt and rinsed.
It is also used for garnishes also groove the outside in an alternating pattern, slice into coins, punch a few holes in the coins and let them sit in some very lightly salted ice water. Basically anything that you might do with a carrot but it's easier to work with.
You can also use it in a salad (taste it first - if very strong soak in water) finely sliced ribbons of carrot, daikon, kholrabi, baby turnip, summer squash with scallions and a tiny bit of garlic in any asian style of dressing. (i'd stick with clear or near colorless ones so it doesn't appear muddied) NuocCham would be a simple traditional dressing.
For a fusion twist any type of oil/vinegar and or greek or lightly coloured Italian would work. Scatter the salad with a sprinkle of crushed nuts or fried shallots and a few herbs.
You can also plank or baton it and use it in a stir fry, you want it to be tender-crisp and barely warmed through so save it for last in the pan, ie. with bamboo shoots / water chestnuts etc.
I've also seen it sliced length-ways into long strips about 1/8" to 3/16" thick and then grilled over high heat quickly, lightly coated with miso or another strong paste like gochujan or soya-sauce paste and then used to wrap a cooked protein sort of like a pinwheel presentation.
Not sure if this helps because I have no idea what other ingredients you might get!
Any other clues?
Hope everything goes well.