This 10-minute cucumber ranch crack salad is the kind of easy low carb salad you’ll make on repeat. Crunchy cucumbers tossed with creamy ranch dressing, crispy bacon, sharp cheddar, red onion, and fresh dill — simple ingredients, big flavor. It’s the perfect keto-friendly side dish for BBQs, weeknight dinners, or meal prep. Cool, creamy, and ridiculously satisfying.
This is the salad you make when you don’t feel like cooking… but still want something that tastes like you did.
Cool, crunchy cucumbers tossed in a creamy ranch dressing, loaded with crispy bacon, sharp cheddar, fresh dill, and thin slivers of red onion for a bit of bite. It’s everything you love about a loaded ranch dip, in salad form — and yes, it’s as addictive as it sounds.
It’s like a bolder, more indulgent twist on a creamy cucumber salad — but with bacon and cheese (aka the good stuff).
Perfect with burgers, grilled chicken, or straight from the fridge with a fork. Low-carb, ridiculously satisfying, and highly snackable. You’ve been warned.
Why I Love This Salad (a lot)
- It’s a 10-minute wonder. Slice, mix, eat. That’s it.
- Tastes like a loaded baked potato salad… but with cucumbers. And no carbs. Magic.
- Creamy, crunchy, cheesy, bacon-y. Four food groups, right?
- Great for BBQs… or just eating out of the mixing bowl. (No judgment here.)
- You can tweak it 20 different ways and it still works. Even picky eaters love it.
Ingredient Notes (a.k.a. do what works for you)
Cucumbers – Cool, crisp, and the refreshing base of this salad. I use English or mini cucumbers so I can skip peeling (lazy, proud). Regular ones work too — just peel and scoop out the watery seeds if you’re feeling fancy.
Cheddar cheese – Sharp cheddar brings the bold, cheesy flavor that balances the creamy dressing and salty bacon. Shred your own if you can — it melts better and tastes fresher. But pre-shredded? Totally fine. No cheese snobbery here.
Bacon – The salty, smoky hero. Pan-fry it, microwave it, air fry it — whatever gets it crispy. Just don’t skip it. You can use pre-cooked bacon bits in a pinch, but real bacon makes everything better. That’s science.
Red onion – Adds a bit of bite and color. I slice it super thin so it doesn’t overpower the salad. Don’t like the sharpness? Soak the slices in cold water for 5 minutes to mellow them out.
Sour cream – Creamy, tangy, and the perfect partner to ranch seasoning. If you want to lighten things up, swap it with plain Greek yogurt — still creamy, just a bit healthier (and higher in protein).
Ranch seasoning mix –Shortcut to instant flavor. All the herbs and spices you love in ranch, no measuring needed. Use your favorite brand — Hidden Valley, homemade, or store-brand all do the trick.
Fresh dill – Adds that unmistakable fresh, herby kick that makes the salad feel brighter and more homemade. No fresh dill? A pinch of dried works fine.
Salt & pepper –Just a little — remember, the bacon and ranch already bring salt. A good crack of black pepper makes it pop.
A Few Tips
- Slice the cucumbers evenly – Aim for about ¼-inch thick. Too thin and they go soggy, too thick and you feel like you’re eating a pickle spear.
- Crispy bacon is key – You want crunch, not chew. Let it cool before crumbling or it turns into weird bacon fluff. Trust me.
- Mix the dressing separately first – Yes, it’s one more bowl. But it makes sure every bite gets creamy-ranchy goodness instead of random blobs of seasoning.
- Toss gently – Don’t mash the cucumbers into a ranchy mess. You’re tossing, not punishing them.
- Chill if you have time – 10 minutes in the fridge makes a huge difference. The flavors meld, the cucumbers stay crisp, and the bacon doesn’t get sad and soggy.
Variations
This salad is super flexible — here are a few ways to mix it up:
- Make it lighter – Swap sour cream with plain Greek yogurt for a lower-calorie, higher-protein twist. Still creamy. Still delish.
- Use bottled ranch – No shame in taking the shortcut! Use ½ cup of your favorite ranch dressing in place of sour cream + seasoning mix.
- Turn it into a meal – Add shredded rotisserie chicken or a chopped hard-boiled egg to make it a filling lunch.
- Add spice – Toss in chopped jalapeños or a pinch of cayenne for a spicy kick.
- Switch the cheese – Colby Jack, Pepper Jack, or even crumbled feta if you’re feeling rebellious.
Leftovers & Storage
This salad is best eaten the day it’s made — the cucumbers stay crisp and the bacon stays crunchy.
BUT if you do have leftovers, store them in an airtight container in the fridge for up to 1 day. Give it a stir before serving.
Pro tip: keep dressing and bacon separate if you’re making ahead for meal prep!
More Salad Ideas
Classic Cucumber Ranch Crack Salad
Description
Ingredients
- 2 cups cucumbers sliced (English or Persian cucumbers preferred)
- ½ cup shredded sharp cheddar cheese
- ⅓ cup cooked bacon crumbled (4–5 slices)
- ½ cup sour cream
- 1 tbsp dry ranch seasoning mix like Hidden Valley
- 2 tbsp finely chopped red onion
- 1-2 tbsp chopped fresh dill or 1 tsp dried dill
- Salt & black pepper to taste
Instructions
- Crisp it up in a pan or microwave, then crumble and let cool.
- Cut into ¼-inch rounds. No need to peel if using English or mini cucumbers.
- Stir sour cream and ranch seasoning mix together until smooth and creamy.
- In a large bowl, combine sliced cucumbers, shredded cheddar, crumbled bacon, red onion, and dill.
- Add the ranch dressing and gently mix until everything is well coated.
- Season with salt and pepper to taste. Serve immediately, or chill for 10–15 minutes for extra flavor.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.