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Easy Ranch Cucumber Salad

Easy Ranch Cucumber Salad

The perfect, refreshing side dish that’s incredibly simple to whip up, making it a go-to for busy weeknights or impromptu gatherings. This recipe offers a delightful crunch and creamy flavor that’s sure to become a staple in your culinary repertoire.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large cucumbers peeled (optional), seeded, and thinly sliced
  • 1/2 teaspoon salt for drawing out moisture from cucumbers
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup fresh dill finely chopped
  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt for dressing
  • to taste freshly ground black pepper
  • extra dill sprigs optional garnish
  • paprika optional garnish

Equipment

  • Colander
  • Mixing bowl
  • Vegetable Peeler
  • Spoon
  • Paper towels

Method
 

  1. Wash the cucumbers thoroughly. If desired, peel the cucumbers using a vegetable peeler. For a smoother texture and to remove excess moisture, slice the cucumbers in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber halves into bite-sized pieces, aiming for slices about 1/8 to 1/4 inch thick. Place the sliced cucumbers in a colander set over a bowl, lightly sprinkle them with about 1/2 teaspoon of salt, and let them sit for at least 15-20 minutes. This step helps to draw out excess water, preventing a watery salad and ensuring a firmer, crunchier texture. After sitting, gently pat the cucumber slices dry with paper towels to remove any remaining moisture.
    3 large cucumbers, 1/2 teaspoon salt
  2. While the cucumbers are draining, prepare the creamy ranch dressing. In a medium mixing bowl, combine the sour cream and mayonnaise. Stir them together until they are smooth and well incorporated, creating a creamy base.
    1 cup sour cream, 1/2 cup mayonnaise
  3. To the sour cream and mayonnaise mixture, add the finely chopped fresh dill, finely chopped chives, and fresh lemon juice. The fresh herbs are crucial for that authentic ranch flavor, and the lemon juice adds a bright, zesty note.
    1/4 cup fresh dill, 2 tablespoons fresh chives, 1 tablespoon lemon juice
  4. Sprinkle in the garlic powder and onion powder. These dry seasonings provide a concentrated burst of flavor that complements the fresh herbs. Stir everything together until all the ingredients are thoroughly combined and the dressing is a uniform color.
    1 teaspoon garlic powder, 1/2 teaspoon onion powder
  5. Taste the ranch dressing and season generously with salt and freshly ground black pepper. Remember that raw cucumbers can absorb a lot of salt, so don't be shy! Adjust the seasoning as needed until you achieve your desired flavor balance.
    to taste salt, to taste freshly ground black pepper
  6. Add the patted-dry, sliced cucumbers to the bowl with the ranch dressing. Gently fold the cucumbers into the dressing, ensuring each slice is evenly coated. Be careful not to overmix, which can bruise the cucumbers.
    3 large cucumbers, 1 cup sour cream, 1/2 cup mayonnaise, 1/4 cup fresh dill, 2 tablespoons fresh chives, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, to taste salt, to taste freshly ground black pepper
  7. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Easy Ranch Cucumber Salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the cucumbers to absorb the delicious ranch dressing.
  8. Garnish with extra dill sprigs or paprika, if desired, before serving.
    extra dill sprigs, paprika

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. This salad is not recommended for freezing.