凉拌川式泡菜青瓜Pickled Cabbage-Szechuan Style

大包菜切成粗丝，用3汤匙盐捞匀腌30分钟，冲水一个小时，捞起沥干，加入调昧料腌制最少1、2天才可用。Cut cabbage into wide strips and marinate with 3 tbsp salt for 30 minutes, and then rinse in water for 1 hour and drain. Then marinate it with seasoning for at least 1-2 days.

粉丝用热水汆烫一下，加入少许盐、油和胡椒粉捞匀备用。Blanch bean thread noodles briefly and then marinate with dash of salt, cooking oil and pepper.

日本青瓜刨成薄片，浸泡冰水沥干，围在碟上，铺上粉丝、腌好的泡菜，最后撒上芝麻，即可上桌。Slice cucumber thinly, soak in ice water and drain; arrange the cucumber slices around serving plate, then place bean thread noodles on centre, and then pour in pickled cabbage and sprinkle sesame seeds on top.