In a blender, combine fresh ginger, minced garlic, soy sauce, agave nectar, rice vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth, about 30 seconds.

Taste and adjust seasoning with salt and pepper if desired. Transfer dressing to a jar and refrigerate for at least 15 minutes.

Bring a pot of water to a boil, add rice noodles, and cook according to package instructions, typically for about 4-6 minutes.

Drain the noodles in a colander and rinse under cold water until cooled.

Finely shred the cabbage, slice the cucumber, julienne the carrots, and chop the sweet pepper. Set aside in a large mixing bowl.

Once rice noodles have cooled, add to the bowl with chopped vegetables. Toss gently to combine.

Retrieve the dressing, pour it generously over the salad mixture, and toss until well-coated.

Top with extra cilantro, sesame seeds, and chopped roasted peanuts. Serve immediately for the freshest taste.