Place ginger with oil in a small saucepan and cook over medium heat for about 10-15 minutes until golden brown. Let cool and strain ginger oil into a small bowl and set aside. Discard ginger.
Purée Asian pear, vinegar, coconut aminos, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
In a medium bowl, toss together the cabbage, pepper slices and daikon. Pour the dressing over the salad; toss to combine, top with cilantro leaves and serve.