Watermelon and Sesame Seed Salad

1 pound watermelon, seeded and cut into chunks

1 (8 ounce) can water chestnuts, drained and halved

1 ¾ ounces sesame seeds, or as desired

1 teaspoon salt

½ bunch garlic chives, finely chopped

½ bunch fresh cilantro leaves, chopped

¼ cup raspberry vinegar

2 tablespoons white sugar

1 teaspoon sesame oil

1 dash fish sauce

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.