1.Place garlic, kecap manis, sesame oil, ginger, lemon grass, juice and half the peanuts in the bowl of a small food processor; process until well combined.
2.Using a vegetable spiralizer, cut zucchini into thick noodles.
3.Combine kale and peanut oil in a large bowl. Using your hands, massage the oil into the kale to soften. Add zucchini, half the mint and half the dressing to kale; toss gently to combine.
4.Divide salad among plates; drizzle with remaining dressing. Serve with remaining peanuts and mint. Top with sesame seeds.
Cut out the tough centre vein from each kale leaf and discard it. A spiralizer is a kitchen gadget that cuts vegetables to resemble noodles. If you don’t have one, you can coarsely grate the vegetables or use a mandoline or V-slicer. Recipe is best made close to serving.