Begin by washing your cucumbers thoroughly. Using a mandolin or a sharp knife, thinly slice unpeeled cucumbers into ½ cm (¼”) pieces, creating a vibrant, crunchy base for your salad.

Finely dice the red onions and jalapenos, incorporating these into the bowl with the sliced cucumbers.

Add the cream cheese and Greek yogurt to your vegetable mixture. Sprinkle in garlic powder and smoked paprika, followed by flaky sea salt.

Introduce the cheddar cheese into the mix; drizzle in soy sauce if desired, and gently toss everything together.

Transfer the salad to a serving plate or bowl, and let it chill in the refrigerator for about 30 minutes before serving, garnished with sesame seeds.