Cook the Rice Vermicelli Noodles: Bring a large pot of water to a rolling boil over high heat. Add rice vermicelli noodles and cook according to package instructions (usually 3-4 minutes). Drain immediately in a colander and rinse under cold running water to stop cooking. Set aside to drain completely.

Prepare the Vegetables: While noodles cool, julienne or shred the carrots into thin, matchstick-like pieces. Slice bell peppers into thin strips, removing seeds and membranes. Cut cucumber into thin half-moons or matchsticks. Trim any brown ends from bean sprouts.

Chop the Fresh Herbs: Roughly chop the cilantro and mint leaves, keeping pieces relatively large. Slice green onions on a diagonal for visual appeal.

Combine Salad Ingredients: In a large mixing bowl, add shredded carrots, sliced bell peppers, cucumber slices, bean sprouts, chopped cilantro, mint leaves, and green onions. Add the cooled rice vermicelli noodles on top. Don't toss yet.

Make the Spicy Ginger Dressing: In a small bowl, whisk together grated fresh ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well blended and smooth. Taste and adjust spice level if desired.

Dress and Toss the Salad: Pour the spicy ginger dressing over the salad ingredients. Using your hands or salad tongs, gently but thoroughly toss everything together until every vegetable and noodle strand is coated.

Serve: Transfer the dressed salad to a serving platter or individual bowls. Sprinkle with crushed peanuts if using. Garnish with additional fresh herbs or sesame seeds if desired. Refrigerate for 15-20 minutes before serving for best flavor.