This salad is so refreshing and tastes quite differently to what you expect. Delicious! I like to serve with chicken breast.
Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.
Per Serving: 121 calories; protein 2.7g; carbohydrates 18.4g; fat 5.1g; sodium 403.1mg.