Cucumber Ranch Crack Salad
Cucumber Ranch Crack Salad is a cool, creamy, and crunchy salad that blends crisp cucumbers with smoky bacon, shredded cheese, and a tangy ranch dressing. It’s called “crack salad” because it’s addictively delicious and loaded with savory, creamy flavors. Perfect as a side dish for BBQs, picnics, or an easy low-carb lunch.
Time Required
Prep Time: 15 minutes
Chill Time (optional): 15–30 minutes
Total Time: 15–45 minutes
Ingredients
(Serves 6)
2 large cucumbers, chopped or sliced thin
1 cup shredded cheddar cheese
6–8 slices of bacon, cooked crispy and crumbled
1/3 cup chopped green onions (or chives)
1/2 cup sour cream
1/4 cup mayonnaise
1 packet (1 oz) ranch seasoning mix (or 3 tbsp homemade ranch mix)
Salt and black pepper, to taste
Optional:
Cherry tomatoes, halved (for added color)
Optional garnish:
Fresh dill or parsley
Instructions
1. Prepare cucumbers:
Wash and chop cucumbers into bite-sized chunks or thin slices. If using English cucumbers, you can leave the skin on. For standard cucumbers, you might prefer to peel and de-seed them.
2. Cook the bacon:
Fry or bake the bacon until crispy. Drain on paper towels and crumble once cooled.
3. Make the dressing:
In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning until smooth. Add salt and pepper to taste.
4. Combine salad:
Add cucumbers, shredded cheddar cheese, crumbled bacon, and green onions to the bowl. Gently stir until everything is coated with the dressing.
5. Chill (optional):
For best flavor, chill the salad in the fridge for 15–30 minutes to let flavors meld.
6. Serve:
Garnish with additional bacon bits, herbs, or a sprinkle of cheese if desired. Serve cold.
Notes
Make it low-carb/keto: This salad is naturally keto-friendly. Just make sure to use a ranch seasoning that’s sugar-free or homemade.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh, as cucumbers will release water over time.
Make ahead: You can mix the dressing and prep ingredients ahead, but combine right before serving for the best texture.
Tips
De-water cucumbers: For a less watery salad, sprinkle cucumbers with a little salt and let them sit for 10 minutes, then blot dry with paper towels.
Cheese options: Swap cheddar with Colby Jack, pepper jack, or mozzarella for variety.
Add crunch: Add chopped celery or a handful of crushed pork rinds for extra crunch.
Spice it up: Add a pinch of cayenne or red pepper flakes for a spicy twist.
Frequently Asked Questions
Q: Can I use bottled ranch dressing instead of the seasoning mix?
A: Yes, you can use about 1/2 to 2/3 cup of prepared ranch dressing, but the flavor will be slightly different—less concentrated. Adjust other creamy components (mayo/sour cream) accordingly.
Q: How do I make homemade ranch seasoning?
A: Mix 1 tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and a pinch of paprika.
Q: Can I make it vegetarian?
A: Absolutely! Omit the bacon or use vegetarian bacon bits.
Q: Is this salad good for meal prep?
A: It’s best eaten fresh due to the cucumbers’ high water content, but you can store it up to 2 days if needed.
Nutritional Information
Calories 270 kcal
Protein 9 g
Carbohydrates 5 g
Fiber 1 g
Sugars 2 g
Fat 24 g
Saturated Fat 8 g
Cholesterol 45 mg
Sodium 600 mg