|Saturated Fat Acids||3.41 g|
|Sugar added||0 g|
Mix together lemon juice and balsamic vinegar and season to taste with salt and pepper. Whisk in olive oil and sunflower oil.
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.
Shave Parmesan over the carpaccio and serve.