In a large mixing bowl, combine the shredded cabbage, julienned carrots, drained canned corn, and flaked imitation crab meat. Use a spatula to fold the ingredients together until well mixed, about 2 minutes.

In a separate bowl, whisk together the mayonnaise, fresh lemon juice, garlic powder, onion powder, salt, and ground black pepper until smooth, about 2-3 minutes.

Pour the creamy dressing over the mixed salad ingredients. Toss everything together with tongs, ensuring the dressing coats each piece evenly, about 1-2 minutes.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.

Once chilled, give the salad another gentle toss before serving. Serve immediately or keep it refrigerated until ready to serve.