2 Rinse carrots, zucchini, cucumber and kohlrabi and trim ends. Peel carrots and kohlrabi. Halve cucumbers lengthwise and scrape out the seeds with a sharp spoon. Cut the vegetables crosswise into thin slices and arrange on four dinner plates. Chop basil and parsley finely. Drizzle dressing over the vegetables and sprinkle with herbs. Cover the plate and let rest about 30 minutes.