Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
We’re always looking for ways to explore new culinary horizons--whether we’re eating Persian burgers or making an Indian-inspired chicken salad. And yet our exposure to Cambodian cooking was nonexistent until we discovered Num Pang. At the New York City sandwich shop, owners Ratha Chaupoly and Ben Daitz serve Cambodian-style sandwiches and sides like this flavorful coconut shrimp salad. In the signature dish, crisp cabbage, sweet coconut flakes and jumbo shrimp mingle with a spicy vinaigrette to create a summer salad made for enjoying on the patio with a chilled beer or crisp white wine.
Enter your registered email below!