For the pickiling, place cucumber, daikon, carrot, ½ cup sugar and salt in a medium bowl. Use your hands to massage the salt and sugar into the vegetables until they begin to soften and release water. Let sit for 30 minutes, then drain. Combine the vinegar, remaining 1 cup of sugar and water in a medium bowl, mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables and refrigerate until ready to use, at least one hour. (Note: You will be using ¼ cup of this juice in the recipe later, do not throw out.)

For the bread, preheat oven to 350 degrees. Cut bread into ¾" cubes and place in a large bowl. Combine oils, Sriracha and season to taste with salt and pepper. Toss oil mixture well with bread cubes. Place bread on a large, rimmed baking sheet and season again with salt and pepper to taste. Bake until cubes are crusty, about 20 minutes. Toss occasionally while cooking.

Combine all ingredients for the chili-garlic mayonnaise in a small bowl. Place in a squeeze bottle. Set aside or refrigerate until use.

For the salad, chop mint and cilantro. Set aside. Combine olive oil and reserved pickiling juice in a bowl. Set aside. Cook sausage over medium-high heat until done.

Salad Assembly: Add toasted bread cubes to a very large bowl and toss well with olive oil-pickling juice mixture. Drain the cucumber-carrot mixture and add to bread bowl. Add mint, cilantro and cooked sausage and toss until well combined. Drizzle salad with chili-garlic-mayo and garnish with cilantro and mint leaves.