In a bowl, mix mayonnaise, sweet pickle relish, ketchup, prepared horseradish, lemon juice, Worcestershire sauce, kosher salt, and black pepper to create the dressing.

In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.

Add sliced cabbage and shredded carrot to the skillet, cooking until softened.

Remove from heat and stir in the caraway seeds, corned beef, and sauerkraut.

Serve the mixture in bowls, topped with the prepared dressing and shredded Swiss cheese.

Garnish with cornichon before serving.