Bring a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook for about 3-4 minutes until tender but chewy. Drain and rinse under cold water.

While the noodles cool, slice the carrots, bell peppers, and cucumber into even bite-sized pieces. Chop the green onions.

In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss gently.

Add the cooled rice vermicelli noodles to the vegetable mixture. Toss gently to combine.

In a small bowl, whisk together the ginger, soy sauce, rice vinegar, honey or agave, sesame oil, and chili sauce until smooth.

Pour the dressing over the salad mixture and toss gently to coat everything evenly.

Refrigerate the dressed salad for about 15 minutes before serving. Garnish with crushed peanuts if desired.