01
Broccoli
10.0best for cooking1 cup : 1 cup
Use peeled stems, similar mild flavor
10.0
kohlrabi substitute
for cooking.
Stovetop kohlrabi sautés in 3 minutes at 375°F pan contact once peeled and cut to 1/4-inch matchsticks — its crunch holds through a quick stir-fry better than potato or turnip. Timing flexibility sits on the short end: past 5 minutes over high heat the cellulose collapses and the bulb turns from crisp-tender to limp. Substitutes here are ranked by wilt-curve match, whether they release water onto the pan, and how cleanly they deglaze with 2 tablespoons stock for a quick pan-glaze.
top substitutes
adjustment for cooking
Use peeled broccoli stems cut to 1/4-inch matchsticks at 1:1 cup; sauté in 2 tablespoons oil at 375°F for 3 minutes. The stems carry similar crunch to kohlrabi but release less water onto the pan — useful for dry-stir-fry applications. Finish with a splash of soy or oyster sauce to layer umami since broccoli stem glutamate runs low.
02
Chayote
7.51 cup : 1 cup
Crisp and mild, good raw or cooked
7.5
adjustment for cooking
Peel, seed, and cut chayote to 1/4-inch matchsticks at 1:1 cup; stir-fry at 375°F for 3-4 minutes. Chayote holds crunch on par with kohlrabi but its 92% water content pools faster in the pan — cook in small batches of 1 cup max to keep pan temp above 350°F. Finish with lime and chili for Mexican-style preparations.
03
Celery
7.51 cup : 1 cup
Peel and dice; mild flavor and firm crunch
7.5
adjustment for cooking
Peel tough strings, slice celery to 1/4-inch diagonals at 1:1 cup; sauté at 375°F for 2 minutes with garlic and butter. Celery wilts 30% faster than kohlrabi and carries a prominent aromatic that integrates into mirepoix-forward dishes like soffritto or a Cantonese chicken stir-fry, but clashes with delicate cream preparations.
show 10 more substitutes
04
Cucumber
7.51 cup : 1 cup
Crisp and mild, peel and slice thin for salads
7.5
adjustment for this dish
Peel, deseed, and cube cucumber to 1/2-inch at 1:1 cup; sauté briefly at 375°F for 90 seconds only — longer contact turns the flesh mushy because of the 96% water content. Cooked cucumber works in Chinese-style stir-fries with black bean sauce where the quick-hit texture suits; avoid for longer 5+ minute sautés.
05
Cabbage
7.51 cup : 1 cup
Shred for slaw, stays crunchy; peel before using
7.5
adjustment for this dish
Shred cabbage to 1/4-inch ribbons at 1:1 cup; sauté at 375°F for 4 minutes in butter or bacon fat until edges catch color. Cabbage wilts on a similar curve to kohlrabi but its 5% sugar caramelizes darker and deeper — reduce cooking sugar if the recipe calls for it, and add 1/2 teaspoon vinegar at finish to balance the register.
06
Fennel
7.51 cup : 1 cup
Mild and crunchy, works in slaws and salads
7.5
adjustment for this dish
Slice fennel bulb to 1/4-inch strips at 1:1 cup; sauté at 375°F for 4 minutes in olive oil until translucent. The anise register dominates over kohlrabi's mild profile — pair with orange, lemon, or white wine deglaze to accent rather than fight it. Discard the tough core; reserve fronds for garnish on the finished plate.
07
Radishes
7.51 cup : 1 cup
Mild crunch, slice thin for salad garnish
7.5
adjustment for this dish
Halve small radishes or quarter larger ones at 1:1 cup; sauté at 400°F for 3 minutes in butter with a pinch of salt. Cooked radishes lose their raw peppery heat after 90 seconds and turn mild-crunchy. Serve immediately — past 5 minutes in the pan they soften past kohlrabi's intended texture into a turnip-adjacent mash.
08
Turnips
6.71 cup : 1 cup
Mild root, good raw or cooked
6.7
adjustment for this dish
Peel and cube turnips to 1/2-inch at 1:1 cup; sauté at 375°F for 5 minutes in butter until edges caramelize. Turnips carry more starch than kohlrabi so they brown deeper and sweeter — cut any added sugar in the recipe by half and finish with a splash of cider vinegar to keep the non-sweet savory register intact.
09
Potatoes
6.71 cup : 1 cup
Low carb swap, roast or mash when tender
6.7
10
Cauliflower
6.71 cup : 1 cup
Crisp and mild, peel before use; roasts well
6.7
11
Brussels Sprouts
6.71 cup : 1 cup
Dice and roast, mild brassica flavor
6.7
12
Parsnips
5.01 cup : 1 cup
Mild and crisp, works roasted or in soups
5.0
13
Zucchini
5.01 cup : 1 cup
Peel and slice, crunchier texture
5.0