Begin by washing your seedless English or Persian cucumbers and slicing them thinly into rounds or half-moons. Thinly slice your chosen onion and combine cucumbers and onions in a bowl.

In a separate bowl, combine the whipped cream cheese and mayonnaise, mixing until smooth. Add soy sauce, rice vinegar, and sesame oil, stirring well to blend the flavors.

Choose your protein mix-ins, chop them into bite-sized pieces, and gently fold them into the cucumber and onion mixture.

Pour the dressing over the cucumber and protein mixture. Secure the lid and shake gently or fold the dressing into the salad with a fork.

Serve the salad fresh, optionally garnishing with furikake or everything bagel seasoning. Enjoy immediately or store leftovers in an airtight container for up to 24 hours.