Crack Cucumber Salad

White dish full of cucumber ranch crack salad.

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.

Course Salads, Side Dishes, Veggies

Cuisine American

Diet Diabetic

Keyword cucumber salad, salads

Prep Time 20

Total Time 20

Servings

Calories 197kcal

Author Karly Campbell

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.

Notes

The first step (salting and draining the cucumbers) is not strictly necessary if you’ll be eating the cucumber salad shortly after making it. If you plan to keep it in the fridge for long, this step does help to remove excess moisture from the cucumbers and prevents the leftovers from getting too soggy/watery.

Feel free to swap the mayo concoction for bottled ranch dressing to keep this even easier. You’ll want around ⅔ of a cup, but adjust to suit your tastes.

Nutrition