In a food processor, combine minced fresh ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend on high for 30–45 seconds until smooth and well combined. Season with salt and pepper to taste, then refrigerate.

Bring a pot of water to a boil and cook the rice noodles according to package instructions for about 4–6 minutes. Once tender, drain and rinse under cold water. Drain thoroughly.

In a large mixing bowl, add cooled rice noodles, shredded cabbage, julienned cucumber, carrots, and sweet peppers. Toss gently to combine the ingredients.

Drizzle the prepared spicy ginger dressing over the mixed salad. Toss until well coated. Garnish with chopped roasted peanuts, additional cilantro, and sesame seeds before serving.