Bok Choy Toss Recipe
Bok Choy Toss Recipe photo by Taste of Home
Publisher Photo
Chop some fresh veggies, add a gingery bottled dressing and savor this unique salad that’s big on flavor and crunch. How cool is that? —Andrew McDowell, Lake Villa, Illinois
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings


  • 1 head bok choy, thinly sliced
  • 3 medium tomatoes, seeded and chopped
  • 1 yellow summer squash, quartered and sliced
  • 1/4 cup orange ginger vinaigrette
  • 2 tablespoons sesame seeds, toasted

Nutritional Facts

3/4 cup: 47 calories, 2g fat (trace saturated fat), 0mg cholesterol, 135mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 2g protein Diabetic Exchanges:1 vegetable


  1. In a large bowl, combine the bok choy, tomatoes and squash. Drizzle with dressing and toss to coat. Sprinkle with sesame seeds. Serve immediately. Yield: 10 servings.
Originally published as Bok Choy Toss in Taste of Home April/May 2011, p60

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Reviewed Jun. 26, 2011


1/4 cup orange juice
4-1/2 teaspoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon grated orange peel
1/8 teaspoon salt
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. "

Reviewed Jun. 26, 2011

"Please provide the recipe for the orange ginger vinaigrette-it is missing from the recipe"

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