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Combine the first five ingredients in a small bowl and whisk to combine. Slowly drizzle in olive oil, whisking all the while until emulsified.
Time- (and wrist-) saving tip: if you have an immersion (stick) blender, add all ingredients to a tall, slender container and mix with the immersion blender until emulsified.
Use a serrated vegetable peeler or spiral slicer to cut each vegetable into thin strips. Chop longer strips into shorter pieces that will sit comfortably on a fork.
Toss the vegetables to jumble the colored strips and arrange them on a serving plate. Drizzle with dressing and top with a sprinkling of cilantro or parsley.