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Add chicken, salt and ginger to a pot and cover with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove, cool slightly and shred into chunky pieces.
Add the cabbage and onion to a large bowl of ice water and soak for 10 to 15 minutes. Drain VERY well and spin or pat completely dry. Keep the carrots out of the water so they stay nice and firm.
Dissolve the sugar in warm water, then stir in fish sauce, lime juice, rice vinegar, sambal and garlic.
Combine the cabbage, onion, carrot and shredded chicken. Add about ¾ of the dressing and toss thoroughly. Add the cilantro and mint, then toss again. Taste and add the remaining dressing as needed.
Let everything sit for about 5 minutes to absorb the dressing while keeping that CRUNCH. Top with fried shallots and crushed peanuts if you like, and serve immediately!