In a medium bowl, whisk together mayonnaise, sweet pickle relish, ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, kosher salt, black pepper, caraway seeds, and extra-virgin olive oil until smooth and creamy.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add in the chopped yellow onion and sauté for 3-4 minutes until translucent.

Add the sliced green cabbage and shredded carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender.

Stir in the sliced corned beef and heat through for about 2-3 minutes.

Layer the sautéed cabbage and corned beef mixture into bowls. Top with sauerkraut and shredded Swiss cheese.

Drizzle the creamy dressing generously over the assembled bowls.

Garnish with thinly sliced cornichons and sprinkle with chopped green onions. Serve immediately.