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A vibrant bowl of cucumber ranch salad, highlighting the fresh cucumbers and red onions in a creamy homemade dressing.

Cucumber Ranch Salad (The Only Recipe You'll Need)

A crisp, creamy, and easy Cucumber Ranch Salad recipe made with fresh herbs and a simple homemade dressing. The perfect refreshing side dish for potlucks, barbecues, or a quick lunch, and guaranteed to not be watery!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1 teaspoon salt for drawing out water
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper to taste

Equipment

  • 1 Large Bowl
  • 1 Colander
  • 1 Whisk

Method
 

  1. Place the thinly sliced cucumbers in a colander and sprinkle them with one teaspoon of salt. Toss gently and let sit for 20-30 minutes to draw out excess water.
  2. While the cucumbers rest, combine the mayonnaise, sour cream, chopped dill, parsley, garlic powder, onion powder, and apple cider vinegar in a large mixing bowl. Whisk until smooth. Season with additional salt and pepper to your preference.
  3. Gently pat the cucumbers dry with paper towels to remove as much moisture as possible. Add the dried cucumbers and the thinly sliced red onion to the bowl with the ranch dressing.
  4. Stir everything together until the cucumbers and onions are fully coated. For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

The salting step is crucial for a crisp, non-watery salad – don't skip it!
This salad can be stored in an airtight container in the refrigerator for up to 2 days.
For a lighter dressing, you can substitute Greek yogurt for the sour cream.