5 Best Kohlrabi Substitutes Worth Trying

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Quickly swap kohlrabi with the closest crunch or cookable texture using the ratios below.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Celery root (celeriac), peeled and sliced Closest hearty texture; pat dry and slice thin for raw crunch, or sauté for tender bite.
1:1 Broccoli stems, peeled and diced Crunchy when raw; blanch 1–2 minutes if you want kohlrabi-like tenderness in stir-fries.

Good Alternatives

1:1 Turnip, peeled and diced (or thin-sliced) Slightly more earthy; soak cut pieces in cold water 10 minutes to mellow sharpness.
1:1 Jicama, peeled and julienned Sweeter and juicier; pair with lime/vinegar to keep the flavor from turning bland.
¾:1 Napa cabbage stem (white part only), finely shredded or diced More tender and watery; use a bit less, then cook briefly to avoid mush.

Emergency Swaps

1:1 Daikon radish, peeled and sliced Peppery-crisp; slice thin for salads or roast 5–10 minutes for mildness.

Decide how you’re using kohlrabi (raw crunch vs cooked tender) and pick the closest substitute from the list above.
Use the listed ratio: measure by weight for the most consistent results in cooked dishes.
If your substitute is wetter (like cabbage stems), dry it well and reduce cook time to prevent softness.
Taste after seasoning and adjust: add acid (lemon/vinegar) for sweetness or add salt for a flatter, earthy swap.
For stir-fries, add the substitute early like you would kohlrabi, then finish quickly to keep some bite.

For raw uses, slice or julienne thinly so the substitute matches kohlrabi’s crisp bite.
For cooked uses, blanch thicker pieces briefly (1–2 minutes) to mimic kohlrabi’s tenderness.

Let us know how it was!