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Spicy, chili flakes, salad dressing, olive oil
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Chili Flakes Salad Dressing (15 g) has 33 calories. That works out to 220 calories per 100 g. It contains 1 g of carbs, 0.3 g of protein, 3 g of fat and 0.4 g of fiber. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
33
KCAL / 15G
Carbs
1g
· 0% DV
Protein
0.3g
· 1% DV
Fat
3g
· 4% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 4% · Fat 84%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 33 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0 g | |
| Sodium | 48 mg | 2% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0.4 g | 1% |
| Protein | 0.3 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 33 kcal |
| 1 teaspoon (small) | 5 g | 11 kcal |
| 1 piece (small) | 10 g | 22 kcal |
| 1 serving (medium) | 20 g | 44 kcal |
| 2 tablespoon (large) | 30 g | 66 kcal |
| 1 serving (large) | 40 g | 88 kcal |
| 1 pack (medium) | 50 g | 110 kcal |
| 100 g | 100 g | 220 kcal |
Calculated from 220 calories per 100 g.
Chili Flakes Salad Dressing is typically made with olive oil, chili flakes, an acidic ingredient such as lemon juice or vinegar, and salt. Garlic or herbs can be added, but the basic dressing works with just those core ingredients.
Whisk olive oil, lemon juice or vinegar, chili flakes, and salt to make Chili Flakes Salad Dressing. Start with a small amount of chili, taste, and add more if needed; shake or whisk again just before dressing the salad.
Chili Flakes Salad Dressing pairs well with tomato, cucumber, leafy-green, and grain salads. Its heat also complements chickpeas or grilled vegetables, while a milder amount works better with delicate greens and salads with salty cheese.
Add more olive oil and lemon juice or vinegar to soften the heat in Chili Flakes Salad Dressing. If it is already on the salad, mix in more plain greens or vegetables rather than trying to rinse the dressing off.
Yes, Chili Flakes Salad Dressing can be used to marinate vegetables, fish, or meat because the oil carries the chili flavor. Keep a clean portion separate for serving, and discard dressing that has touched raw meat or fish.
Chili Flakes Salad Dressing separates because oil and lemon juice or vinegar do not stay blended on their own. That is normal, not a sign that it has spoiled; whisk it again or shake it in a tightly closed jar.
Homemade Chili Flakes Salad Dressing should be kept in a closed container in the refrigerator, especially if it contains fresh lemon juice, garlic, or herbs. Let olive oil soften at room temperature if it firms up, then shake before use.
Yes, finely chopped fresh chili can replace the flakes in Chili Flakes Salad Dressing, but it adds a fresher, sometimes sharper heat and shortens storage time. Remove the seeds for a milder result and refrigerate the dressing.
Yes, Chili Flakes Salad Dressing can be made creamy by whisking in plain yogurt or tahini. Add the creamy ingredient gradually, since it thickens the dressing and changes its tang; thin it with a little water or lemon juice if needed.
To keep lettuce crisp, add Chili Flakes Salad Dressing just before serving and toss the leaves lightly. For packed salads, carry the dressing separately and pour it over the greens only when you are ready to eat.
Vitamins
Vitamin E
0.48mg · 3% DV
Vitamin C
2.7mg · 3% DV
Vitamin K
2.7µg · 2% DV
B6
0.04mg · 2% DV
Minerals
Sodium
48mg · 2% DV
Copper
0.01mg · 1% DV
Manganese
0.02mg · 1% DV
Iron
0.15mg · 1% DV
Potassium ⭐
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 33 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chili flakes salad dressing combines the warmth of dried chilli with olive oil to make a punchy dressing for fresh salads. Its defining ingredient, pul biber, is a familiar Turkish seasoning made from dried red peppers; here it brings colour and a gentle-to-bold heat, depending on the blend.
Drizzle it over leafy greens, tomatoes or cucumber, or serve it with a salad alongside a main meal. The oil gives the dressing a rounded, rich texture, while the chilli adds a lingering kick. It is relatively high in fat, so a little goes a long way; use a light drizzle and add plenty of crisp vegetables for a fresher balance.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.42g
MONOUNSATURATED
1.98g
POLYUNSATURATED
0.47g
Omega 6:3 ratio 13.5:1
Above the ideal 4:1 (13.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.