Bring a pot of water to a rolling boil and add the dried ramen noodles. Cook according to package instructions for 2-3 minutes, then drain and rinse under cold water to cool.

In a small mixing bowl, whisk together the rice vinegar, sesame oil, honey, soy sauce, grated ginger, and black pepper until well combined. Set aside.

In a large mixing bowl, combine the cooled ramen noodles, shredded carrots, shredded red cabbage, and chopped green onions. Gently fold to mix.

Drizzle two-thirds of the dressing over the salad mixture, tossing gently to coat. Adjust the dressing to taste if needed.

Right before serving, sprinkle the chopped roasted peanuts on top for added crunch.

Serve immediately or chill in the refrigerator, keeping the remaining dressing separate until serving time.