The Best Kohlrabi Substitutes (and When to Use Each)
Out of kohlrabi, or looking for something like it? Discover the best kohlrabi substitutes for raw, roasted, and cooked dishes, and how to swap them.
Finding yourself midway through an enticing recipe only to discover your local market is completely out of kohlrabi is a common culinary frustration. While this peculiar, globe-shaped brassica boasts a unique combination of sweet crunch and mild earthiness, you do not need to abandon your dinner plans. With the right kitchen swaps, you can easily replicate its distinct texture and balanced flavor profile across raw slaws, hearty roasts, and simmered stews.
What Kohlrabi Tastes Like (So You Can Match It)
To select the ideal kohlrabi substitute, it helps to understand what makes this stem vegetable so special in the first place. If you are unfamiliar with its core attributes, our guide on what is kohlrabi explores its anatomy and culinary history in depth. Botanically known as Brassica oleracea var. gongylodes, kohlrabi belongs to the same species as cabbage, broccoli, and kale, as noted by plant specialists at the University of Wisconsin-Madison Division of Extension.
In terms of palate profile, a detailed look at what does kohlrabi taste like reveals a crisp, watery crunch reminiscent of a water chestnut or fresh apple, combined with the gentle sweetness and subtle peppery sulfur of a young broccoli stem. It lacks the intense pungency of mature radishes or the sulfurous bite of raw turnips, remaining remarkably juicy and refreshing. When cooked, kohlrabi softens into a tender, buttery vegetable that absorbs surrounding seasonings while retaining a delicate, nutty sweetness. To pick the right stand-in, you simply need to decide whether your dish prioritizes its firm crunch or its mild, vegetal sweetness.
The Best All-Around Kohlrabi Substitutes
When you are wondering what to use instead of kohlrabi, several common grocery staples can step into the role with minimal adjustments.
1. Broccoli Stems
If you have a head of broccoli in your crisper drawer, you already have the single closest kohlrabi alternative available. Because kohlrabi is essentially an enlarged stem from the exact same plant species, the interior flesh of a thick broccoli stalk shares an almost identical cellular structure and flavor profile. In an head-to-head comparison of kohlrabi vs broccoli stem, the sweetness and vegetal qualities align nearly 1:1.
To use broccoli stems, slice off the dry bottom edge and peel away the tough, fibrous outer peel with a sharp paring knife or sturdy vegetable peeler until you reach the pale, translucent green interior. You can julienne it for slaws or dice it for stir-fries and soups using a direct 1:1 volume swap.
2. Turnip (Especially Hakurei or White Turnips)
Turnips are another classic brassica that work wonders when you need a kohlrabi substitute in cooked dishes. While standard purple-top turnips carry a sharper, more peppery bite and slightly lower water content, delicate white salad turnips (such as the Japanese Hakurei variety) mimic raw kohlrabi’s tender sweetness almost seamlessly. When exploring kohlrabi vs turnip vs jicama, turnips stand out as the premier cold-weather replacement for roasting and simmering. Peel the skin slightly deeper than you would a potato to remove any bitter rind, and use purple-top turnips for braises or Hakurei turnips for raw salads.
3. Jicama
When a recipe calls for raw kohlrabi tossed in a vibrant lime dressing or shredded into a crunchy slaw, jicama is your secret weapon. This Central American tuber matches kohlrabi’s signature juicy, shattering snap better than almost anything else in the produce aisle. Jicama is slightly sweeter and starchier, but it maintains its structural crunch even when dressed hours in advance. Peel the papery brown skin completely before slicing into matchsticks or thin discs. Keep in mind that jicama does not soften the same way kohlrabi does when exposed to prolonged heat, so reserve this option strictly for raw and lightly tossed dishes.
4. Celeriac (Celery Root)
Celeriac might look even more intimidating than kohlrabi on the grocery shelf with its rough, knobby exterior, but underneath lies dense, creamy-white flesh with exceptional culinary utility. In a side-by-side analysis of kohlrabi vs celeriac, celery root is earthier and carries an herbal, celery-forward finish rather than sweet brassica notes. However, its cooked texture mirrors boiled or roasted kohlrabi brilliantly. Celeriac mashes smoothly and holds up remarkably well in bubbling winter gratins and purees without weeping excess moisture.
5. Daikon Radish
For quick pickles, fermented krauts, and crisp summer slaws, daikon radish serves as a stellar kohlrabi alternative. While standard round red radishes pack a sharp, peppery punch, daikon offers a milder, juicy profile that closely parallels the texture of sliced kohlrabi bulbs. Reviewing kohlrabi vs radish demonstrates that daikon cooks down into a tender, translucent vegetable that drinks in broths, making it especially well-suited for Asian-style braises, noodle soups, and crisp matchstick salads.
6. Green Cabbage (Especially Cabbage Cores)
Do not overlook ordinary green cabbage when planning your substitute strategy. Dense, shredded cabbage leaves can stand in for shaved kohlrabi in salads, but the firm core at the center of the head is the real prize. The core provides that dense, snappy brassica crunch that mimics diced or shredded kohlrabi bulb. Examining kohlrabi vs cabbage highlights their close shared genetic heritage, meaning you get that familiar, comforting sweetness without any unexpected flavor departures.
7. Kohlrabi’s Own Leaves and Stems
If you managed to buy fresh kohlrabi bulbs that still had their leafy greens attached, do not toss them in the compost. While they cannot replace the crisp bulb in a raw salad, these nutrient-dense greens behave identically to collard greens, kale, or Swiss chard. If your recipe calls for braising or sauteing kohlrabi chunks alongside other greens, chopping both the bulb and its tender foliage provides delicious zero-waste bulk and deep earthy flavor.
The Best Kohlrabi Substitute by Cooking Method
Because culinary technique transforms a vegetable’s texture and chemistry, the best kohlrabi alternative depends entirely on how your recipe applies heat.
| How are you cooking? | Best substitutes |
|---|---|
| Raw (salads, slaws, crudités) | Jicama, daikon radish, broccoli stems |
| Roasted | Turnip, rutabaga, broccoli stems |
| Soups and stews | Celeriac, turnip, broccoli stems |
Raw Salads, Slaws, and Crudités
In uncooked preparations, you need an ingredient that delivers high moisture, pleasant rigidity, and clean sweetness without overpowering the dressing.
- First Choice: Jicama (peeled and julienned). It matches the precise moisture and crispness of raw kohlrabi.
- Second Choice: Peeled broccoli stems or peeled Hakurei turnips.
- Pro Tip: If using standard red radishes, soak the sliced pieces in ice water for 15 minutes to tame their spicy bite before tossing them into a slaw.
Roasting and Sheet-Pan Meals
High heat caramelizes the natural sugars in kohlrabi while softening its dense flesh. You need a substitute that will tenderize without turning to mush or drying out on the baking sheet.
- First Choice: Purple-top turnips or rutabagas cut into 3/4-inch (19 mm) cubes.
- Second Choice: Peeled celeriac or thick-cut broccoli stalks.
- Roasting Parameters: Toss your substitute with olive oil, salt, and pepper, then roast at 400°F (204°C) for 25 to 35 minutes until golden brown on the edges and fork-tender.
Soups, Stews, and Purees
Long simmering extracts sugars and breaks down plant cell walls. A great soup substitute must hold its structural integrity in broths or puree into a silky, cohesive soup base.
- First Choice: Celeriac. It lends profound savory depth and purees into a velvety soup without becoming watery.
- Second Choice: Diced turnips or daikon radish, which absorb surrounding cooking liquids like a sponge.
Kohlrabi Substitution Ratios and Quantities
Because these vegetables vary in density and water content, use this quick conversion chart to swap with confidence:
| Substitute | Best Kitchen Application | Flavor Similarity | Substitution Ratio (by Volume) | Preparation Tip |
|---|---|---|---|---|
| Broccoli Stems | Raw slaws, stir-fries, soups | Very High (9/10) | 1:1 replacement | Peel tough skin deeply until light interior shows. |
| Jicama | Slaws, salads, raw crudités | High (8/10) | 1:1 replacement | Remove fibrous peel; use raw only. |
| Turnip (White/Hakurei) | Salads, quick pickles, sauteing | High (8/10) | 1:1 replacement | No peeling necessary for tender, young white roots. |
| Turnip (Purple-Top) | Roasting, braising, soups | Moderate (7/10) | 1:1 replacement | Peel outer 1/8-inch (3 mm); parboil if overly bitter. |
| Celeriac | Soups, purees, gratins, bakes | Moderate (6/10) | 1:1 replacement | Trim exterior aggressively; cooks slightly faster than kohlrabi. |
| Daikon Radish | Ferments, pickles, braises | Moderate (7/10) | 1:1 replacement | Salt and drain 15 minutes before raw use to reduce water. |
| Green Cabbage Core | Slaws, stir-fries | High (8/10) | 1:1 replacement | Shave thinly against the grain for tender crunch. |
Flipping the Script: Using Kohlrabi as a Substitute for Other Vegetables
Just as these vegetables can stand in when kohlrabi is missing, you can use kohlrabi to elevate recipes that call for other root crops. Its unique combination of structural resilience and low glycemic index makes it a powerhouse ingredient in modern cooking:
- Replacing Water Chestnuts: Canned water chestnuts frequently add texture to Asian dumplings and stir-fries, but they often lack fresh flavor. Finely diced raw kohlrabi provides identical crunch with far better natural sweetness.
- Replacing Potatoes for Low-Carb Cooking: If you are managing carbohydrates, cubed kohlrabi contains roughly one-third the net carbs of russet potatoes. Boil kohlrabi cubes in salted water for 15 minutes before mashing with butter and heavy cream, or cube and pan-fry them for crispy breakfast “home fries.”
- Replacing Traditional Radishes: For cooks who love the crisp texture of radishes in chopped salads but find their sharp, peppery bite overpowering, thinly sliced kohlrabi offers a gentle, kid-friendly alternative.
Frequently Asked Questions
Can I use cauliflower as a kohlrabi substitute?
Yes, cauliflower can work as an emergency substitute, especially the thick central core and stem. While cauliflower florets have a different, crumbly texture, the peeled main stalk can be diced or shredded to replicate kohlrabi’s sweet brassica flavor in soups, sautés, and slaws.
What is the best raw kohlrabi alternative for salads?
Jicama is the best overall raw substitute because it mimics kohlrabi’s juicy, crisp mouthfeel without introducing bitterness. If jicama is unavailable, peeled raw broccoli stems or tender Japanese Hakurei turnips are outstanding secondary options.
How do I prepare broccoli stems to taste like kohlrabi?
Broccoli stems carry a tough, fibrous outer rind that must be removed completely. Use a sharp paring knife to slice off the bottom half-inch (13 mm) and peel away the dark green exterior until you expose the pale, uniform interior. Once peeled, slice or dice the tender core—its taste and texture are almost indistinguishable from fresh kohlrabi.
Does rutabaga work if I cannot find turnips?
Rutabaga works exceptionally well as a kohlrabi substitute in long-cooked dishes, roasts, and stews. Keep in mind that rutabagas are denser, slightly starchier, and sweeter than kohlrabi, so they may require 5 to 10 additional minutes of cooking time to become tender.