Vietnamese Cabbage-and-Chicken Salad

3 teaspoons salt

2 tablespoons Asian sesame oil

1/2 jalapeño pepper , seeds and ribs removed, sliced

1 1-inch piece fresh ginger

2 cups water

1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)

2 tablespoons cider vinegar

2 tablespoons Asian fish sauce (nam pla or nuoc mam)

1 1/2 tablespoons lime juice

3 carrot s, grated

3 radish es, grated

4 scallion s including green tops, chopped

2 cups coarse-chopped mint , basil, cilantro, or dill, or a combination

1 tart apple , such as Granny Smith, cored and grated