In a large mixing bowl, combine the finely shredded white cabbage, julienned carrots, drained corn, and finely chopped fresh parsley.

In a separate small bowl, whisk together mayonnaise, lemon juice, garlic powder, onion powder, salt, and black pepper.

Pour the creamy dressing over the vegetable mixture and toss gently until everything is coated.

Cover and chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld together.

Before serving, give the salad a good toss and sprinkle with toasted sesame seeds.