Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3 to 5 minutes, until tender but still slightly chewy.

Drain the noodles immediately and rinse them thoroughly under cold running water. This quickly stops the cooking process and prevents the delicate noodles from clumping together.

In a small mixing bowl, whisk together the creamy peanut butter, soy sauce, fresh lime juice, honey, toasted sesame oil, grated ginger, and minced garlic. Whisk until the dressing is completely smooth and creamy, adding a splash of warm water if the mixture seems too thick.

In a large serving bowl, combine the cooled rice noodles, sliced red bell pepper, julienned carrots, cucumber, and shredded purple cabbage. Toss gently to distribute the colorful vegetables evenly throughout the noodles.

Pour the peanut dressing over the noodle and vegetable mixture. Use a pair of tongs to toss the salad continuously until every noodle and vegetable is evenly coated in the savory sauce.

Top the salad with chopped cilantro, sliced green onions, and crushed roasted peanuts. Serve immediately at room temperature, or chill in the refrigerator for 30 minutes to allow the flavors to meld together beautifully.