In a food processor, combine the minced fresh ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth and creamy, about 30 seconds, adjusting for flavor with salt and pepper.

Once combined, pour it into a jar and refrigerate for at least 20 minutes to allow the flavors to meld beautifully.

Bring a pot of water to a rolling boil and cook the rice noodles according to package instructions, usually about 4-6 minutes.

Once tender, drain and rinse under cold water until completely cooled to prevent sticking.

On a large cutting board, shred the cabbage, julienne the cucumbers, carrots, and sweet peppers into thin strips.

Place all chopped vegetables into a large mixing bowl, including the minced cilantro and mint.

In the bowl with chopped vegetables, add the cooled rice noodles. Gently toss all ingredients together until well combined.

Just before serving, drizzle chilled spicy ginger dressing over the salad. Stir gently to coat without damaging the delicate noodles.

Sprinkle chopped roasted peanuts, additional cilantro, and sesame seeds on top before serving.