What Can I Substitute for Kohlrabi?

You're shredding or julienning raw kohlrabi for a slaw or crunchy salad.

• broccoli stems, peeled — 100 g for every 100 g trimmed kohlrabi
• daikon — 100 g for every 100 g trimmed kohlrabi
• jicama — 100 g for every 100 g trimmed kohlrabi

Raw slaw depends on crunch and juiciness first. Peeled broccoli stems keep the mild brassica flavour as well, while daikon adds a radish bite and jicama tastes sweeter and more like pear.

You're tossing kohlrabi batons or slices into a quick stir-fry and want them to stay crisp.

• broccoli stems, peeled — 100 g for every 100 g trimmed kohlrabi
• water chestnuts, canned — 100 g drained for every 100 g trimmed kohlrabi
• daikon — 100 g for every 100 g trimmed kohlrabi

A stir-fry needs something that keeps its snap over high heat. Broccoli stems cook the same way and taste closest, canned water chestnuts stay crunchy no matter how long they cook but add little flavour, and daikon softens slightly faster.

You're simmering cubes of kohlrabi in a soup, stew or curry where they should hold their shape and soak up the sauce.

• turnip — 100 g for every 100 g trimmed kohlrabi
• broccoli stems, peeled — 100 g for every 100 g trimmed kohlrabi
• swede — 100 g for every 100 g trimmed kohlrabi

Here crunch matters less than body and a mild brassica flavour. Turnip is the closest cooked match but softens a few minutes sooner, broccoli stems hold up well, and swede gives the same body if you cut it smaller or cook it longer.

You're roasting kohlrabi wedges on a tray with other vegetables.

• turnip — 100 g for every 100 g trimmed kohlrabi
• swede — 100 g for every 100 g trimmed kohlrabi
• celeriac — 100 g for every 100 g trimmed kohlrabi

Roasting relies on bulk and light browning from the natural sugars. Turnip roasts in a similar time, swede browns well but needs longer, and celeriac turns soft and creamy with a clear celery flavour.

You're making a quick pickle of thin kohlrabi slices to serve with rich meat or rice dishes.

• daikon — 100 g for every 100 g trimmed kohlrabi
• broccoli stems, peeled — 100 g for every 100 g trimmed kohlrabi

A quick pickle needs a crisp, watery vegetable that soaks up brine and keeps its crunch. Daikon is a classic pickling vegetable and does this well with a peppery edge, and broccoli stems keep the brassica sweetness.

You're making a dish where kohlrabi is the main ingredient, such as shaved raw kohlrabi carpaccio, stuffed kohlrabi bulbs or kohlrabi braised with its own leaves.

• broccoli stems, peeled — 100 g for every 100 g trimmed kohlrabi

Nothing really replaces it here.

When the dish exists to show off kohlrabi's sweet, mild brassica flavour and apple-like snap, no substitute gives the same result. Broccoli stems come closest in taste but are too narrow to shave into wide slices or hollow out, so the dish becomes something different.

Your slaw is sitting in a pool of watery dressing.

Why: Daikon, jicama and broccoli stems are all high in water, like kohlrabi, and salt or dressing draws that water out as the slaw stands.

Fix: Tip off the liquid and add a little fresh dressing just before serving, and next time salt the shredded vegetable for 15 minutes, squeeze it dry and dress it at the last minute.

Your soup or curry made with turnip tastes sharp and slightly bitter.

Why: Large or older turnips are more peppery and bitter than kohlrabi, and the flavour concentrates in long simmers.

Fix: Stir in a small pinch of sugar or a splash of cream or coconut milk to round it out, and next time choose small, firm turnips.

The swede pieces are still hard when everything else in the stew is tender.

Why: Swede is denser and drier than kohlrabi, so it takes longer to soften at the same size.

Fix: Keep simmering with the lid on for another 5–10 minutes, adding a little stock if it reduces too far, and next time cut the swede smaller.

Your zucchini has turned limp and mushy in the stir-fry or soup.

Why: Zucchini has soft, spongy flesh that collapses with heat and has none of kohlrabi's crunch or body.

Can't be fixed — next time: The texture cannot be brought back, so serve it as is or blend a soup smooth, and next time use broccoli stems, water chestnuts or turnip instead.

Is kohlrabi the same as turnip?

No, kohlrabi is not a turnip, even though one of its names is German turnip. Kohlrabi is a swollen stem of the same species as cabbage and broccoli, while turnip is a root from a related species. Kohlrabi is sweeter, milder and crunchier raw, and turnip is sharper and softens faster when cooked.

Can you eat kohlrabi raw?

Yes, kohlrabi is very good raw and is often eaten that way. Peel it, then slice, julienne or grate it for slaws, salads or crudités, where its apple-like crunch and mild sweetness come through best.

Do you need to peel kohlrabi?

Yes, it is best to peel kohlrabi, because the outer skin is tough and fibrous. Use a sharp knife or sturdy peeler and remove enough to get past the stringy layer just under the skin, especially on larger bulbs.

Can you eat kohlrabi leaves?

Yes, kohlrabi leaves are edible and cook much like kale or collard greens. Strip them from the tough central stems, then sauté, braise or add them to soups, and if your kohlrabi came without leaves, kale or cabbage can stand in.

What can I use instead of kohlrabi in a slaw?

Peeled broccoli stems are the closest swap in a slaw because they come from the same plant species and have a similar crunch and flavour. Daikon also works if you don't mind a radish bite, and jicama gives the crunch with a sweeter, pear-like taste.

Is purple kohlrabi different from green kohlrabi?

No, purple and green kohlrabi taste and cook much the same. Only the skin colour differs, and both have pale flesh once peeled, so use them interchangeably.