Goi Chay (Vegetable Salad)

• Prepare the egg pancakes, toasted sesame seeds and roasted peanuts. Set aside.
• Combine the garlic, 1/2 teaspoon of the salt, the sugar, vinegar, soy sauce and sesame oil in a small bowl.
• Stir to blend. Set the sauce aside.
• Soak the cellophane noodels in warm water and the mushrooms in hot water for 30 minutes.
• Drain. Remove and discard the mushroom stems.
• Cut the mushroom caps into thin strips.
• Cut the noodles into 2-inch lengths.
• Cut the snow peas and bamboo shoots into thin strips.
• Bring a pot of salted water to a boil.
• Immerse both vegetables and the noodles for 30 seconds; drain immediately.
• Refresh with cold water. Drain and dry with paper towels. Set aside.
• Cut the carrot, daikon, cucumber, bell peppers, celery and red onion into thin strips and combine in a colander.
• Sprinkle the remaining 1 teaspoon salt over the vegetables, toss well and let stand for 30 minutes in the sink.
• Rinse the salt off the vegetables with cold water.
• Squeeze the vegetables between your hands in small batches to remove all excess liquid.
• Squeeze again, using paper towels (it is important that the vegetables be completely dry to ensure their crunchiness).
• Combine all of the shredded vegetables with the blanched vegetables in a large salad bowl.
• Drizzle the sauce over the mixture. Toss well to combine.
• Transfer the salad to a serving platter; sprinkle the ground nuts and black pepper over the top.
• Garnish with the strips and coriander sprigs.