In a blender, combine 2 tablespoons of minced ginger, 1 clove of garlic, 3 tablespoons of soy sauce, 2 tablespoons of agave, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame oil, and 2 tablespoons of vegetable oil. Blend until smooth. Refrigerate for at least 15 minutes.

Bring a pot of water to a boil and cook 8 ounces of rice noodles according to package instructions, about 3–5 minutes. Drain and rinse under cold water.

Julienne 1 cucumber, 2 carrots, and 1 sweet pepper. Shred about 2 cups of cabbage and combine in a large bowl.

Add cooled rice noodles to the bowl of vegetables along with ¼ cup of fresh cilantro and ¼ cup of fresh mint. Toss gently to combine.

Drizzle chilled spicy ginger dressing over the salad and toss again until evenly coated.

Transfer salad to a serving platter or bowls. Top with chopped roasted peanuts and extra herbs if desired. Serve immediately.