For the dressing: Mix sugar, rice vinegar and salt together in small saucepan. Heat over medium until sugar and salt dissolve. Let mixture cool and then combine with remaining dressing ingredients.
Salad: Combine with cabbage with onions, toasted almonds and sesame seeds, tangerine segments, and dressing. Crush ramen noodles in their package and combine with salad.
Note: This salad is best if you make it the night before you plan on serving it. The sweet and salty flavors develop overnight and although the cabbage and noodles soften a bit, it still retains it's crunchy texture. A good salad for picnics and lunches since it travels well and wont spoil quickly.