Dessert

Creamy Ranch Cucumber Salad Recipe

ByMaya Arden April 2, 2026April 2, 2026

Introduction

This Creamy Ranch Cucumber Salad is a refreshing, herb-packed dish perfect for warm days or as a crisp side at any meal. Combining cool cucumbers with a tangy, creamy dressing, it offers a delightful mix of flavors and textures that everyone will enjoy.

A white plate with a brown rim holds a single layer of cucumber salad, where thin, pale green cucumber slices coated in a creamy white dressing are stacked in the center. The cucumber pieces are mixed with finely chopped dark green herbs sprinkled on top, adding texture with some small, vibrant green leaves visible. A silver fork rests on the right side of the plate, and the plate sits on a white marbled surface with a pepper grinder blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 Persian cucumbers
½ cup sour cream

3 tbsp Japanese mayo
1½ tsp white wine vinegar

Pepperoncini, 2 tbsp to ⅓ cup (start small and add to taste)
1 tsp pepperoncini brine

2 tbsp fresh chives, plus more for topping
2 tbsp fresh dill, plus more for topping
2 tbsp fresh parsley, plus more for topping

¼ tsp white pepper
¼ tsp garlic powder
Kosher salt, to taste

Black pepper, to taste

Instructions

Step 1: Finely chop the pepperoncini, chives, parsley, and dill until very small.
Step 2: In a bowl, combine the sour cream, Japanese mayo, white pepper, white wine vinegar, chopped pepperoncini, pepperoncini brine, chives, dill, parsley, and garlic powder. Stir well and add kosher salt to taste.

Step 3: Slice the Persian cucumbers into thin rounds.
Step 4: Toss the sliced cucumbers with the dressing until evenly coated. Garnish with extra fresh herbs and a sprinkle of black pepper before serving.

Tips & Variations

Adjust the amount of pepperoncini to control the heat; start with less if you prefer a milder salad.

For extra crunch, add thinly sliced red onions or radishes.
Use Greek yogurt instead of sour cream for a lighter, tangier dressing.
Chill the salad for 30 minutes before serving to let the flavors meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release water over time, so stir the salad before serving again. It’s best enjoyed fresh but can be gently reheated at room temperature if preferred.