Prepare the dressing by blending grated ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes in a food processor until smooth.

Cook the rice noodles in boiling water for 4-6 minutes or until tender but firm, then drain and rinse in cold water.

In a large bowl, combine cooled rice noodles, shredded cabbage, diced cucumber, julienned carrots, and chopped sweet pepper. Add chopped cilantro and mint, and mix well.

Drizzle the chilled spicy ginger dressing over the salad, and gently toss to coat all ingredients evenly.

Garnish with chopped roasted peanuts and optional cilantro and sesame seeds before serving.