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Substitutes for Kohlrabi in Salads & Slaws

7 Best Substitutes for Kohlrabi

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Kohlrabi's mild crunch and subtle sweetness make it unique, but several vegetables can act as substitutes depending on your dish. Turnip is the closest match for both raw and cooked uses, while jicama is perfect for raw dishes needing juicy crunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Kitchen Tips, Substitutes
Cuisine: Various
Ingredients Method Notes

Ingredients
  

  • 1 cup Turnip Use 1:1 ratio in raw and cooked dishes. Peel and dice like kohlrabi.
  • 1 cup Jicama Use 1:1 ratio for raw dishes only. Slice thin for best texture.
  • 1 cup Celery Root Use 1:1 ratio in cooked dishes. Peel completely before use.
  • 1 cup Rutabaga Use 1:1 ratio in cooked dishes. Cut smaller pieces to ensure even cooking.
  • 1 cup Broccoli Stem Use 1:1 ratio in cooked dishes. Peel tough outer layer before slicing.
  • 1 cup Daikon Radish Use 1:1 ratio for raw dishes. Slice thin to moderate sharp, peppery flavor.
  • Turnip & Jicama Mix Mix ½ cup diced turnip and ½ cup diced jicama for raw dishes only.

Method
 

  1. Choose the substitute based on your recipe: turnip or celery root for cooked dishes; jicama or turnip-jicama blend for raw dishes.
  2. Peel and dice or slice the substitute vegetable to match preparation for kohlrabi.
  3. Use the recommended 1:1 ratio (or half and half for mix) adjusting quantity as needed for texture and flavor.
  4. For cooked dishes, warm or roast substitutes until tender; for raw, serve immediately or chill with dressing.
  5. Taste and adjust seasoning or texture to match your desired dish characteristics.

Notes

  • Peel tougher substitutes like turnip, celery root, and rutabaga for best texture and flavor.
  • Jicama should not be cooked as it breaks down and loses crispness.
  • Daikon radish adds a sharp peppery kick, which may overwhelm delicate dishes.

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