In a mixing bowl, combine the minced ginger, garlic, soy sauce, agave nectar, rice apple vinegar, sesame oil, and canola oil. Whisk everything together until well blended.

Bring a pot of water to boil and cook the rice noodles according to package instructions until tender. Once cooked, drain and rinse them under cold water.

In a large bowl, add your shredded cabbage, julienned cucumber, carrots, sweet pepper, cilantro, and mint. Toss these ingredients together lightly.

Once your veggies are combined, add in the cooled rice noodles along with your prepared dressing. Gently toss everything together until all ingredients are well coated.

Transfer your spring roll salad onto serving plates or into bowls. Top with chopped roasted peanuts and additional cilantro along with sesame seeds if desired.