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Prepare the rice noodles according to package instructions.
In a large bowl, combine the shredded red cabbage, red bell pepper, grated carrots, edamame, chopped green onions, and chopped cilantro.
In a small bowl, whisk together the grated ginger, grated garlic, avocado oil, sesame oil, sesame seeds, rice vinegar, water, and honey.
Pour the dressing over the vegetable mixture and toss to coat evenly.
Add the cooked rice noodles to the bowl and toss everything together.
Optionally, add a drizzle of sriracha and a sprinkle of chili flakes for a spicy kick.