Cucumber Ranch Crack Salad is a cool, creamy, and crunchy salad that’s incredibly easy to make and bursting with fresh flavors. It features thinly sliced cucumbers tossed with sharp cheddar cheese, fresh green onions, and a flavorful herby ranch dressing seasoned just right with garlic powder, dill, and black pepper. This salad is perfect as a refreshing side dish that complements a variety of meals or a light snack on its own.
You’ll love this salad because the crisp cucumbers provide a cooling crunch while the creamy ranch dressing adds tangy richness. The sharp cheddar gives it an extra savory depth, balanced with the fresh herbs for bright aromatic notes. It’s versatile, easy to put together with pantry staples and fresh produce, and gets better as the flavors meld together in the fridge.
Ingredients
- 2 to 3 cups fresh cucumbers, sliced thin
- ½ cup creamy ranch dressing (or non-dairy alternative)
- ½ cup sharp cheddar cheese, shredded
- 2 tablespoons fresh green onions, chopped
- ½ teaspoon garlic powder
- ½ teaspoon dried dill weed
- Salt and fresh black pepper to taste
Instructions
Begin by washing the cucumbers thoroughly. Slice them into thin rounds about ¼ inch thick to ensure a nice crunchy texture. Chop the fresh green onions into small pieces for even distribution throughout the salad.
In a large mixing bowl, combine the sliced cucumbers, shredded cheddar cheese, and chopped green onions. Toss gently to mix these ingredients evenly without bruising the cucumbers.
Pour the creamy ranch dressing over the cucumber mixture. Add garlic powder, dried dill weed, and a pinch of salt and fresh black pepper. Since the cheese adds flavorful saltiness, be cautious not to over-salt.
Gently toss the salad until every cucumber slice is coated in the ranch dressing and the seasonings are mixed evenly. Make sure the salad is well combined for consistent flavor in every bite.
For optimum taste, place the salad in the fridge and let it chill for 10 to 15 minutes to allow the flavors to meld and the cucumbers to soak up the dressing.
Before serving, garnish with some extra chopped green onions if desired for added freshness and color. Serve chilled as a refreshing, creamy side or light lunch.
My Best Tips for Success
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Slice cucumbers uniformly to ensure even texture in every bite.
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Don’t add too much salt initially; adjust after mixing since cheese is salty.
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Let the salad rest in the fridge to meld flavors and soften cucumbers slightly.
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Use freshly chopped herbs and quality ranch dressing for the best flavor.
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Toss gently to avoid crushing cucumbers and maintain crunch.
Delicious Variations to Try
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Add cooked, crumbled bacon for smoky crunch.
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Mix in halved cherry tomatoes or diced bell peppers for color and sweetness.
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Substitute cheddar with feta or goat cheese for tangier flavors.
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Use dill pickle relish or capers to add brininess.
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Replace ranch dressing with a Greek yogurt-based dill dressing for a lighter option.
Frequently Asked Questions
Can I use regular sour cream or mayo instead of ranch dressing?
Yes, but ranch adds specific herbs and tanginess that define the flavor.
How long will this salad keep?
Store in an airtight container in the fridge for up to 2 days; cucumbers get softer over time.
Can I add other vegetables?
Yes, cucumbers pair well with tomatoes, peppers, and celery.
Is this salad dairy-free?
Use dairy-free ranch dressing and omit cheese or use vegan cheese.
Can I make this salad ahead?
Yes, but dress just before serving or cucumbers may become soggy.
What is the best way to slice cucumbers for this salad?
Thin rounds, about 1/4 inch thick, give the ideal crunch and texture.
Cucumber Ranch Crack Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing, creamy, and crunchy side dish blending crisp cucumbers with sharp cheddar, green onions, and herby ranch dressing. Cool and tangy bites balanced with dill and garlic powder.
Ingredients
2–3 cups fresh cucumbers, thinly sliced
½ cup creamy ranch dressing (or non-dairy alternative)
½ cup shredded sharp cheddar cheese
2 tbsp chopped green onions
½ tsp garlic powder
½ tsp dried dill weed
Salt and black pepper, to taste
Instructions
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Prepare ingredients: Wash cucumbers and slice them into ¼‑inch rounds for a crunchy texture. Chop green onions finely.
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Combine vegetables: In a large bowl, add cucumbers, cheddar, and green onions. Toss gently to mix evenly.
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Add dressing and seasoning: Pour in ranch dressing and sprinkle with garlic powder, dill, salt, and pepper.
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Mix salad: Stir gently until cucumbers are fully coated and seasonings are distributed throughout.
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Chill: Refrigerate the salad for 10–15 minutes to allow the flavors to develop and the cucumbers to absorb the dressing.
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Serve: Garnish with extra chopped green onions if desired and serve chilled.
Notes
Use fresh, firm cucumbers for maximum crunch.
Be cautious with salt due to cheese’s saltiness.
Let salad rest to enhance flavor without losing crispness.
Toss gently to avoid bruise cucumbers.
Best served same day, but you can store leftovers up to 2 days.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 185
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: cucumber ranch salad, creamy dill salad, ranch vegetable salad, cheddar cucumber side dish, easy summer salad
