This Cucumber Ranch Crack Salad is a creamy, low carb side dish loaded with bacon, cheddar, and ranch flavor. Quick, easy, and perfect for any meal.
You may have noticed I’ve been on a bit of a cucumber salad bender lately…keto Asian cucumber salad, cucumber avocado salad, and now this crack cucumber salad.
What makes this a ‘crack’ cucumber salad? The cheddar, bacon, and ranch combo. I don’t know when that became synonymous with crack, but it’s what everyone is using to describe these flavors so here we are.
This crack cucumber ranch salad is cool, creamy, crunchy, and loaded with all the good stuff! Crisp cucumbers, crispy bacon, cheddar cheese, and a creamy ranch dressing come together to make a completely addictive dish!
It’s one of those recipes that takes just a few minutes to throw together but disappears just as fast. Perfect for summer cookouts, BBQs, quick lunches, or an easy low carb side that doesn’t feel boring.
If you enjoyed this recipe be sure to check out our German cucumber salad or this Greek cucumber salad too! Like I said – I’m on a cucumber salad bender these days.
♥ 3 Reasons You’ll Love This Recipe:
Big flavor, minimal effort. Double up the bacon next time you make breakfast and chop it up for this recipe. Then you’ll just slice some cucumbers and stir everything together. Simple!
Filling side dish. With the crunchy cucumbers, creamy dressing, and savory crumbled bacon this is a low carb side dish that is really satisfying.
Make ahead. This is a great recipe for making ahead of time! This salad is even better after it’s had a little time in the fridge.
Ingredient Notes:
English Cucumbers: These are less watery and have fewer seeds, which keeps the salad crisp. The skin is also thinner, which makes for a better texture and is less likely to cause indigestion.
Salt: This helps to draw out excess moisture from the cucumbers so the salad doesn’t get watery.
Cheddar Cheese: Sharp cheddar adds the most flavor, but mild works too. Freshly shredded is always best for flavor and texture.
Bacon: Crispy bacon adds crunch and saltiness. Cook it until nice and crisp so it holds up in the dressing.
Mayonnaise & Sour Cream: This combo makes a creamy, tangy base for the dressing. You can swap with about ⅔ cup bottled ranch dressing if you want to keep things extra simple.
Vinegar: Adds a little brightness to balance out the richness.
Ranch Seasoning: It adds lots of flavor and really brings everything together. It’s why we call this crack cucumber salad!
Fresh Herbs: Dill or parsley adds a fresh finish. Optional, but recommended.
Step by Step:
Karly’s Tips & Tricks:
- Don’t skip draining (if storing): This keeps the salad from getting watery in the fridge. If you’ll be eating this one right away, you can skip this step.
- Slice cucumbers thin: They soak up more flavor that way.
- Make it ahead: Letting it sit for 30–60 minutes helps the flavors come together.
- Add extras: Try sliced radishes, green onions, or even a little avocado.
- Keep it crunchy: Add bacon right before serving if you want maximum crispness.
Serving Suggestions:
This crack cucumber salad is a versatile recipe that can be served as a side with just about anything! We love it alongside grilled chicken (like this ranch grilled chicken), steak (with my keto steak marinade, of course) or burgers (on my keto hamburger buns).
It’s also great for alongside any kind of BBQ! Our keto ribs recipe or our keto crockpot BBQ chicken would pair well with this salad. And you definitely can’t go wrong with this low carb pulled pork.
Storage:
- Fridge: Store in an airtight container in the fridge for up to 3 days. Stir before serving as some liquid may settle at the bottom.
- Freeze: This is not a recipe that you would want to try freezing. The cucumbers won’t hold up and neither will the dressing.
Crack Cucumber Salad
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Ingredients
- 2 English cucumbers
- 1 teaspoon kosher salt
- ½ cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 teaspoons distilled white vinegar
- 1 tablespoon ranch seasoning
- Fresh herbs for garnish (such as dill or parsley)
Instructions
- Slice the cucumbers into thin rounds and place in a small bowl. Sprinkle the kosher salt over the top and stir gently to coat. Let the cucumbers sit for 15 minutes to release their liquid and then drain away the liquid and pat dry.
- Add the cucumbers, cheddar, and bacon to a mixing bowl.
- Add the mayonnaise, sour cream, vinegar, and ranch seasoning to a small bowl and whisk to combine.
- Pour the ranch mixture over the cucumbers and stir to coat.
- Sprinkle with fresh herbs before serving.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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