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