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Ingredients1 h 15 m servings 121 cals
Original recipe yields 6 servings
- 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; 5.1 g fat; 18.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 403 mg sodium. Full nutrition
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