why make this recipe
Cucumber Ranch Crack Salad is the perfect dish that will make you forget all about chips. With its creamy ranch dressing and fresh, crunchy cucumbers, you get the satisfaction of a snack without the extra guilt. This salad is filled with great flavors and textures, making it a fantastic side dish or even a light meal. Plus, it’s easy to make and can be served at any gathering!
how to make Cucumber Ranch Crack Salad
Ingredients:
- 4-5 large English cucumbers (the long skinny ones)
- 1 tsp salt (for drawing out water — trust the process)
- 1 cup mayonnaise (don’t go light — live a little)
- 1/2 cup sour cream
- 1 packet ranch dressing mix (Hidden Valley or bust)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Freshly cracked black pepper
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped (or 2 tbsp dried)
- 2 tbsp chives, chopped
- 1/4 cup sunflower seeds or chopped pecans (optional but recommended)
- 4 oz crumbled feta or goat cheese
- 1/4 cup crispy bacon bits
- Everything bagel seasoning for sprinkling
Directions:
Step 1: Prep Those Cucumbers Like a Pro
Wash and slice your cucumbers into rounds about 1/4 inch thick. You can peel them if you want, but the skin adds nice color and crunch. Toss the sliced cucumbers with salt in a large colander and let them sit for 15-20 minutes. This draws out excess water so your salad doesn’t get watery later.
Step 2: The Ranch Revelation
While cucumbers are doing their thing, whisk together mayo, sour cream, ranch packet, apple cider vinegar, lemon juice, garlic powder, and onion powder in a large bowl. Taste and adjust — want it tangier? More vinegar. Want it richer? More mayo. This is YOUR salad.
Step 3: Rinse and Repeat
After 15-20 minutes, rinse the cucumbers under cold water and pat them REALLY dry with paper towels or a clean kitchen towel. This step is crucial for maximum crunch.
Step 4: The Big Mix
Add the dried cucumbers to your ranch mixture along with the sliced red onion, dill, and chives. Fold everything together gently — you don’t want to bruise the cucumbers.
Step 5: The Waiting Game
Here’s where patience pays off. Let this sit in the fridge for at least 30 minutes before serving. An hour is even better. The flavors need time to meld and become one beautiful, creamy, crunchy masterpiece.
Step 6: Final Touches
Right before serving, add your sunflower seeds or nuts for crunch, crumbled cheese if using, and a generous sprinkle of freshly cracked black pepper. If you’re feeling fancy, hit it with some everything bagel seasoning.
how to serve Cucumber Ranch Crack Salad
Serve Cucumber Ranch Crack Salad chilled as a refreshing side dish. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light snack. You can also serve it at picnics or potlucks; just make sure to keep it cool until ready to enjoy!
how to store Cucumber Ranch Crack Salad
Store any leftovers in an airtight container in the refrigerator. It’s best eaten within 2-3 days for optimal freshness. Note that the longer it sits, the more the cucumbers might release water, so enjoy it fresh if you can!
tips to make Cucumber Ranch Crack Salad
- Be sure to dry the cucumbers well after rinsing. This helps keep the salad from becoming watery.
- Don’t skip the chilling step! Letting it sit in the fridge allows all the flavors to come together perfectly.
- Feel free to adjust the amount of ranch seasoning to match your taste preference.
variation
To switch things up, try adding other crunchy vegetables like bell peppers or carrots for added color and texture. You can also substitute Greek yogurt for the sour cream for a healthier twist.
FAQs
Can I make this salad ahead of time?
Yes, you can make it a few hours in advance. Just keep it in the fridge until you’re ready to serve.
How long will this salad last in the fridge?
It’s best enjoyed fresh but will last 2-3 days in the fridge in an airtight container.
Can I use a different dressing instead of ranch?
Absolutely! You can experiment with other dressings like Italian or a yogurt-based dressing if you prefer.
Cucumber Ranch Crack Salad
Ingredients
Main Ingredients
- 4-5 large English cucumbers the long skinny ones
- 1 tsp salt for drawing out water
- 1 cup mayonnaise don’t go light — live a little
- 1/2 cup sour cream
- 1 packet ranch dressing mix Hidden Valley or bust
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 pinch black pepper Freshly cracked
- 1/2 medium red onion thinly sliced
- 1/4 cup fresh dill or 2 tbsp dried
- 2 tbsp chives chopped
- 1/4 cup sunflower seeds or chopped pecans (optional but recommended)
- 4 oz crumbled feta or goat cheese
- 1/4 cup crispy bacon bits
- to taste everything bagel seasoning for sprinkling
Instructions
Preparation
- Wash and slice your cucumbers into rounds about 1/4 inch thick. You can peel them if you want, but the skin adds nice color and crunch.
- Toss the sliced cucumbers with salt in a large colander and let them sit for 15-20 minutes to draw out excess water.
Ranch Dressing
- While cucumbers are draining, whisk together mayo, sour cream, ranch packet, apple cider vinegar, lemon juice, garlic powder, and onion powder in a large bowl.
- Taste and adjust dressing as needed based on your preference.
Combine Ingredients
- After 15-20 minutes, rinse the cucumbers under cold water and pat them dry with towels.
- Add the dried cucumbers to the ranch mixture along with sliced red onion, dill, and chives. Fold everything together gently.
Chill
- Let the salad sit in the fridge for at least 30 minutes before serving to allow flavors to meld.
Final Touches
- Right before serving, add sunflower seeds, crumbled cheese if using, and a sprinkle of black pepper and bagel seasoning.