Cucumber Ranch Crack Salad is a creamy, crunchy, and wildly addictive side dish that combines the cool freshness of cucumbers with the rich, savory flavors of ranch dressing, crispy bacon, and sharp cheddar cheese. It’s called “crack” salad for a reason—once you take a bite, you’ll keep coming back for more. This no-cook recipe is ready in minutes and perfect for summer gatherings, meal prep, or a quick snack straight from the fridge. It’s low-carb, keto-friendly, and endlessly customizable.
Ingredients:
- 3 cups cucumbers, thinly sliced (English or Persian cucumbers preferred)
- ½ cup ranch dressing (use a high-quality or homemade version)
- ½ cup sharp cheddar cheese, shredded
- ⅓ cup cooked bacon, crumbled (about 4–5 slices)
- 2 tablespoons green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon dried dill (or 1 tablespoon fresh dill)
- Salt and black pepper, to taste
Optional Add-ins: cherry tomatoes, diced avocado, shredded rotisserie chicken, or a sprinkle of red pepper flakes for heat.
Instructions:
1. Prepare the Cucumbers
- Wash and thinly slice the cucumbers into ¼-inch rounds. If using English or Persian cucumbers, there’s no need to peel them. For standard cucumbers, you may want to peel and deseed them to reduce bitterness and excess moisture.
- Place the sliced cucumbers in a colander and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out excess water, then pat dry with paper towels. This step helps keep the salad from becoming watery.
2. Cook the Bacon
- If not using pre-cooked bacon, fry 4–5 slices in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
3. Mix the Dressing
- In a large mixing bowl, combine the ranch dressing, garlic powder, dill, and a pinch of salt and pepper. Stir until smooth and well blended.
4. Assemble the Salad
- Add the sliced cucumbers, shredded cheddar, crumbled bacon, and chopped green onions to the bowl with the dressing.
- Gently toss everything together until the cucumbers are evenly coated and the ingredients are well distributed.
5. Chill and Serve
- For best flavor, refrigerate the salad for 10–15 minutes before serving. This allows the flavors to meld and the dressing to thicken slightly.
- Serve cold as a side dish, or scoop it onto crackers or lettuce cups for a fun appetizer.
Serving Suggestions:
- Serve alongside grilled meats, burgers, or BBQ chicken.
- Use as a topping for baked potatoes or inside wraps.
- Enjoy as a low-carb lunch with a boiled egg or avocado on the side.
Tips & Variations:
- Make it a meal: Add shredded rotisserie chicken or diced ham for a protein boost.
- Spice it up: Mix in a dash of hot sauce or chopped jalapeños.
- Go dairy-free: Use a vegan ranch and dairy-free cheese alternatives.
- Meal prep friendly: Store in an airtight container in the fridge for up to 3 days. Stir before serving.
Final Thoughts:
Cucumber Ranch Crack Salad is the ultimate combination of creamy, crunchy, and savory. It’s the kind of dish that disappears fast at potlucks and has people asking for the recipe after just one bite. With minimal prep and maximum flavor, it’s a go-to for busy weeknights, summer cookouts, or anytime you want something cool and comforting.
Would you like a version with Greek yogurt or a Mediterranean twist next?