Creamy Ranch Cucumber Salad
is this a classic ranch? No... but you're going to love it! I had some leftover ranch but save it for later and eat it with chicken and romaine, trust!
Equipment
- Mandoline Slicer, or knife
Ingredients
- 8-10 persian cucumbers
- ½ cup sour cream
- 3 tbsp japanese mayo
- 1½ tsp white wine vinegar
- pepperoncini, anywhere from 2 tbsp to ⅓ cup. Start off small and add to taste. I did a lot but that's not for everyone!
- 1 tsp pepperoncini brine
- 2 tbsp fresh chives, + more for topping
- 2 tbsp fresh dill, + more for topping
- 2 tbsp fresh parsley, + more for topping
- ¼ tsp white pepper
- ¼ tsp garlic powder
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Chop the following very small: pepperoncini, chives, parsley and dill.
- Mix the sour cream, mayo, white pepper, vinegar, pepperoncini, pepperoncini brine, chives, dill, parsley and garlic powder. Add salt in the end to taste.
- Slice your cucumber.
- Mix the dressing into the cucumber, top with extra herbs, black pepper and that is it.
Nutrition
Calories: 150kcal, Carbohydrates: 6g, Protein: 2g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 21mg, Sodium: 2115mg, Potassium: 242mg, Fiber: 1g, Sugar: 3g, Vitamin A: 578IU, Vitamin C: 13mg, Calcium: 55mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.