Deseed the cucumber, peel the carrots and cut them into small matchsticks.
Place in a bowl with the sea salt, rice wine vinegar, and caster sugar for around 20 to 30 minutes (this will pickle the vegetables slightly, giving a nice tang to the salad).
Finely shred the red cabbage and place it into a large bowl along with the bean sprouts, basil and mint.
Toast the peanuts in a dry saucepan over low heat until they begin to brown. Remove from the heat and roughly chop. Add half of the peanuts to the salad bowl.
Remove the skin and bones from the chicken and roughly shred them into the bowl by tearing them apart with your fingers.
Prepare the dressing by finely dicing the ginger and chillies and placing them in a small bowl. Add the fish sauce, lime juice and soft brown sugar and stir to combine.
Add the pickled cucumber and carrots to the bowl with the salad dressing.