I came back from Chinatown with a nice haul of vegetables including a Korean melon, some fresh water chestnuts, watercress and some fresh limes, and decided to use them together in a salad, which turned out nice enough to repeat. Inspired by http://baktunrawfoods.com/raw-food-recipes/salads/korean-silver-lined-melon-and-cucumber-salad-by-emma-grace/ —Starmade
Peel, seed and chop Korean melon into half or quarter inch chunks; peel and chop water chestnuts and mix with melon. Add lime juice, a drizzle of honey, and sesame oil, and mix all together. May be stored in fridge in this condition if you are not ready to serve it yet.
When ready for serving, lay watercress in bottom of serving bowl; put melon and water chestnuts mixture over it, sprinkle with crunchy sea salt, add a handful of coriander. Variations could include using sliced napa cabbage or other delicate asian greens in seasons under the melon, using mint or basil with or instead of coriander, sprinkling with sesame seed, and/or or adding some hot pepper as in the recipe this is based on (but very cooling and delicious as is if there is heat elsewhere in your meal).