In a blender, combine fresh ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, and canola oil. Blend until smooth and creamy, then refrigerate for at least 15 minutes.

Bring a pot of water to a boil and cook the rice noodles according to package instructions, about 4-6 minutes. Drain and rinse with cold water.

Chop the vegetables: shred cabbage, julienne cucumber, and grate carrots. Slice sweet pepper into thin strips.

In a large mixing bowl, combine cooled rice noodles with prepared vegetables, cilantro, and mint. Toss gently.

Pour the spicy ginger dressing over the salad mixture and toss until evenly coated.

Garnish with chopped roasted peanuts and additional cilantro, if desired. Serve cold.