Start by bringing a pot of water to a boil over high heat. Once boiling, add the rice vermicelli noodles and cook according to package instructions, usually about 3-4 minutes. When the noodles are tender yet al dente, drain them in a colander and immediately rinse under cold water to stop the cooking process.

While the noodles cool, grab your cutting board and slice the shredded carrots, bell peppers, cucumber, and green onions into thin strips. Set these colorful veggies aside in a large mixing bowl.

In the same bowl, add the bean sprouts, fresh cilantro, mint leaves, and any additional greens you like. Gently toss everything together to combine.

Once the vermicelli noodles have cooled, add them to the bowl with your mixed veggies and herbs. Carefully toss the ingredients together.

In a separate small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce. Mix until fully combined.

Drizzle the spicy ginger dressing over your salad mixture, and gently toss everything again to ensure all the ingredients are coated.

Transfer the beautifully mixed salad onto a large serving platter or individual bowls. Consider sprinkling crushed peanuts on top for added texture and flavor.