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Creamy Ranch Cucumber Salad is my favorite way to eat cucumbers all summer. You take a mallet to Persian cucumbers until they crack open so they soak up even more flavor, then toss them in a creamy pepperoncini ranch. I couldn’t stop going back for more.
Is this a classic ranch? No, it’s not…it’s better. I use sour cream and Japanese mayo instead of buttermilk. A ton of fresh herbs. Pepperoncini with a splash of their brine for some tang and a little heat. You are going to want to make a double batch because it’s that good. You can use it on salad or as a dip for veggies. I save the leftovers and eat them with chicken the next day.
Table of Contents
Why Smash the Cucumbers?
Smashing does two things slicing can’t. When you crack the cucumbers open with a mallet, the surface tears into rough, craggy edges. The dressing catches in those nooks and soaks in, so you taste it in every bite.
Smashing also breaks up the inside of the cucumber, and that helps the next step. Salt pulls the water out fast. When America’s Test Kitchen salted smashed and sliced cucumbers the same way, the smashed ones released their water four times faster. Drier cucumbers stay crunchy, and the dressing doesn’t get watered down.
The Ranch Dressing
Most homemade ranch recipes use buttermilk which makes the ranch thinner. I use sour cream and Japanese mayo instead, so this one comes out thicker and coats the smashed cucumbers instead of running to the bottom of the bowl. It’s tangy from the sour cream and pepperoncini, and loaded with fresh herbs..
Make a double batch. You’ll want it on more than the salad. Spoon it over greens, dip carrots and celery, or use it for dunking chicken. Anywhere you’d use regular ranch, this works.
Make Ahead and Prep
You can make the ranch dressing 1 to 3 days ahead. Keep it covered in the fridge and the flavor gets better as it sits.
The cucumbers are different. Smash and salt them close to serving, not way ahead. Cucumbers hold a lot of water, and even after you drain them they keep letting go of more. Do it too early and the salad goes soggy. For the best crunch, dress the salad the day you plan to eat it.
Substitutions and Variations
Substitutions
- Regular mayo works if you don’t have Japanese mayo.
- English cucumbers work if you can’t find Persian.
- Sour cream: Greek yogurt works if you want it lighter and a little tangier.
- White wine vinegar: rice vinegar or fresh lemon juice both work.
- Pepperoncini: banana peppers are the closest swap if that’s what you have.
Variations
- Add chopped tomatoes if you like them. They go well here.
- Mince some red onion or shallot small and stir it in for a little bite.
- For more heat, stir in salsa macha to taste, or add pickled jalapeños.
- Add shredded cheddar, and some crispy bacon if you want, to turn it into a crack salad.
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How to Serve
Honestly, this salad goes great with SO many different options. I just picked out a few of my favorites. You can’t go wrong with Buffalo Chicken Tenders. Ribs are always a great choice and also a summer fav. Chicken Buffalo Sliders are one of my favorites, and my sisters! You can never go wrong with a Crispy Chicken Cutlet.
Frequently Asked Questions
Salt the smashed cucumbers, drain them for 15 minutes, then pat them dry. Dress the salad close to serving, not hours ahead. Both steps keep the water out of the bowl.
Persian cucumbers. They have thin skin and few seeds, so they stay crunchy. English cucumbers work too.
No. Persian and English skin is thin, so you can leave it on. Peel them if you would rather.
Yes. Stir in some salsa macha to taste. It adds heat and a little smoke.
Equipment
- mallet
- colander
- Mixing bowl
Ingredients
- 8-10 persian cucumbers
- 1 tsp salt
- ½ cup sour cream
- 3 tbsp japanese mayo
- 1½ tsp white wine vinegar
- 2 tbsp pepperoncini, chopped, + more to taste
- 1 tsp pepperoncini brine
- 2 tbsp fresh chives, chopped, + more for topping
- 2 tbsp fresh dill, chopped, + more for topping
- 2 tbsp fresh parsley, including stems, chopped, + more for topping
- ¼ tsp white pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp sugar
- kosher salt, to taste
- black pepper, to taste
Instructions
- Smash the cucumbers with a mallet and cut into bite-sized chunks. Place in a colander set in the sink, sprinkle with the salt, and let sit 15 minutes. Pat dry thoroughly.8-10 persian cucumbers, 1 tsp salt
- In a bowl, mix the sour cream, mayo, vinegar, pepperoncini, pepperoncini brine, chives, dill, parsley, white pepper, garlic powder, onion powder, and sugar. Season with kosher salt to taste.½ cup sour cream, 3 tbsp japanese mayo, 1½ tsp white wine vinegar, 2 tbsp pepperoncini, 1 tsp pepperoncini brine, 2 tbsp fresh chives, 2 tbsp fresh dill, 2 tbsp fresh parsley, ¼ tsp white pepper, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp sugar, kosher salt
- Add the cucumbers to the dressing and toss to coat. Top with extra herbs and black pepper.black pepper
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
