1 Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack.
2 In 10-inch skillet, melt butter over medium heat. Add ramen noodles any flavor soup mix, noodles crushed (discard seasoning) , almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
3 Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
4 In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss.