In a food processor, combine 2 tablespoons of minced fresh ginger, 1 tablespoon of minced garlic, 3 tablespoons of soy sauce, 1 tablespoon of agave nectar, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil, and 2 tablespoons of canola oil. Blend until smooth, allowing the flavors to meld for about 30 seconds. Add red pepper flakes to taste, season with salt and pepper, then refrigerate while you prepare the salad.

Bring a pot of water to a boil and add 4 ounces of rice noodles. Cook according to the package directions, typically 3-5 minutes, until tender but still firm. Drain and rinse the noodles under cold water for about 1 minute to stop the cooking process.

In a large mixing bowl, combine the cooled rice noodles with 2 cups of shredded cabbage, 1 julienned cucumber, 1 julienned carrot, and 1 julienned sweet pepper. Add a handful of fresh cilantro and mint, tearing the leaves for a burst of flavor.

Before serving, drizzle the prepared spicy ginger dressing over the salad mix. Use tongs or a large spoon to gently toss the ingredients, ensuring each component is well coated in that zesty dressing.

Transfer the beautifully colorful salad to a serving platter or individual bowls. Top with a generous sprinkle of chopped roasted peanuts, additional cilantro, and sesame seeds for extra crunch and flair.