Firstly make the dressing. In a bowl whisk together the chopped garlic clove, brown sugar, lime juice, oil and fish sauce. Set aside.
With a vegetable peeler slice the Mrs Elswood Haimisha cucumbers and carrot into thin strips and place in a bowl. Add a handful of bean sprouts, the deseeded and thinly sliced red chilli, the mint and coriander leaves and the gem lettuce. Toss well and divide between 2 plates.