I’ll never forget the first time I made this Cucumber Ranch Crack Salad. I was looking for something cool, creamy, and ridiculously easy for a last-minute BBQ. As I mixed the simple ingredients in my sunlit kitchen, the fresh, garden smell of cucumbers mingled with the tangy scent of ranch. One bite later, and I was utterly hooked—it’s the kind of dish you keep going back to, spoon in hand, wondering where it’s all gone. It’s not just a salad; it’s a phenomenon, and I’m so excited to share my personal journey with it with you.
Ingredients
- 2–3 cups sliced cucumbers
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
Now, I know this list looks almost too simple, but that’s the magic. Trust me, the specific choices here make all the difference. For the cucumbers, I’ve found English or Persian cucumbers work best—they have fewer seeds and a thinner skin, so you don’t get that sometimes-bitter chew. I tried it once with a waxy, thick-skinned cucumber and the texture was all wrong. The ranch dressing is the star; don’t skimp here. Use a full-fat, creamy ranch you genuinely love. I’ve tested this with a light ranch, and the flavor was flat and watery. That rich, herby base is non-negotiable. And for the cheese, a sharp cheddar shreds beautifully and gives a salty, creamy punch. Pre-shredded bags contain anti-caking agents that can make things a bit gummy, so I highly recommend shredding a block yourself. It takes one extra minute and makes a huge difference.
Equipment Needed
- A sharp chef’s knife and cutting board
- A large mixing bowl
- A set of measuring cups
- A mixing spoon or spatula
- (Optional) A mandoline slicer for super uniform cucumbers
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