This salad keeps in the fridge for 3 weeks. Enjoy!
- 4 baby English cucumbers -
- 1 carrot julienned -
- 3-4 shallots thinly sliced -
- 1/2 red pepper cut into thin strips -
- 1/3 cup vinegar -
- 1 cup water (or to cover) -
- 1 tsp salt -
- 3-4 ml of sucralose -
- 1 tbsp freshly chopped dill ( or 1 tsp dried) -
Place all the ingredients in a jar or container and mix well to combine evenly. Refrigerate 24 hours before serving, and up to 2-3 weeks.