Description
Crisp cucumbers meet creamy ranch and savory mix-ins in this refreshing Chilled Cucumber Ranch Crack Salad—an easy side perfect for summer meals.
Ingredients
Scale
For the Salad:
- 2–3 cups cucumbers, thinly sliced into half-moons or rounds
For the Dressing:
- 1/4 cup chopped green onions
- 1 tablespoon fresh dill (or 1/2 teaspoon dried dill)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup classic ranch dressing
- Salt and black pepper, to taste
Instructions
- Prepare the Vegetables: Slice the cucumbers into thin half-moons or rounds and chop the green onions finely. If using fresh dill, chop it finely as well.
- Mix the Salad: In a mixing bowl, combine the sliced cucumbers, chopped green onions, dill, and shredded sharp cheddar cheese.
- Add the Dressing: Pour the ranch dressing over the salad ingredients and gently toss everything together until all the vegetables and cheese are evenly coated.
- Season: Taste and season with salt and freshly ground black pepper as needed.
- Chill: Cover the bowl and refrigerate the salad for at least 15–20 minutes before serving. This allows the flavors to meld and the salad to be thoroughly chilled.
- Serve: Serve the salad cold, either as a side dish with grilled meats or sandwiches, or enjoy it on its own as a crunchy snack.
Notes
- If you prefer extra crunch, add some thinly sliced radishes or celery.
- For a lighter version, use light ranch dressing or Greek yogurt ranch.
- This salad tastes best when freshly made but can be chilled for up to 24 hours.
- Adjust dill and cheddar amounts to taste for your ideal flavor balance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg