Din Tai Fung Cucumber Salad

Ingredients

• Persian cucumbers five in number – sliced into ½-inch thick pieces
• 1 1/2 tablespoons kosher salt
• 3 tablespoons rice vinegar
• 2 tablespoons mirin
• 2 tablespoons honey or sugar
• 2 tablespoons canola oil
• 2 tablespoons sesame oil
• 1/2 teaspoon chili pepper and garlic sauce
• 3/8 teaspoon salt
• 4 cloves garlic – thinly sliced
• 1 tablespoon chili oil
• 10 Persian cucumbers sliced or cut ½" thick
• 1 1/2 tablespoons salt
• 3 tablespoons rice vinegar
• 2 tablespoons mirin
• 2 tablespoons honey or sugar
• 2 tablespoons sesame oil
• 4 cloves garlic minced
• 1/2 teaspoon salt
• 1 tablespoon chili oil
• 1/2 tablespoon chili pepper and garlic sauce optional