Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.

In a large bowl, combine shredded cabbage, julienned carrots, sliced red bell pepper, julienned cucumber, cilantro, and green onions.

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) to make the dressing.

Add the cooled rice noodles to the bowl of vegetables. Pour the dressing over the top and toss gently to combine.

Sprinkle toasted sesame seeds over the salad and toss lightly once more.

Let the salad sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.