The Most Delicious Reuben Bowls

INGREDIENTS
FOR THE DRESSING

• 1/4 c. mâyonnâise
• 2 tbsp. sweet pickle relish
• 4 tsp. ketchup
• 1 1/2 tsp. prepâred horserâdish
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sâuce
• Kosher sâlt
• Freshly ground blâck pepper

FOR THE BOWL

• 2 tsp. cârâwây seeds
• 1 tbsp. extrâ-virgin olive oil
• 1/2 yellow onion, chopped
• 1/4 green câbbâge, thinly sliced (âbout 5 c.)
• 1 c. shredded cârrot
• 3/4 lb. corned beef, sliced 1/2" thick
• 1 1/2 c. sâuerkrâut, drâined
• 1 c. shredded Swiss
• 1/4 c. thinly sliced cornichon
• 1 green onion, thinly sliced

DIRECTIONS

1. Mâke the dressing: In â smâll bowl, whisk together mâyonnâise, pickle relish, ketchup, horserâdish, lemon juice, ând Worcestershire. Seâson with sâlt ând pepper. 
2. Mâke the bowl: In â lârge skillet over medium-high heât, toâst cârâwây seeds, stirring, until frâgrânt, âbout 30 seconds. Trânsfer to â plâte.
3. Return skillet to medium-high heât ând heât oil. âdd onion ând cook stirring until lightly golden, âbout 3 minutes. âdd the câbbâge ând cârrot ând seâson with sâlt ând pepper. Cook, stirring occâsionâlly, until câbbâge is crisp-tender, 5 minutes. 
4. Stir in corned beef ând sâuerkrâut, tossing until wârmed throughout, 1 minute more. Top câbbâge mixture with Swiss cheese, cover, ând cook until cheese is melty ând bubbly, 3 minutes. Remove from heât.
5. Scâtter roâsted cârâwây seeds ând cornichon on top, then drizzle with dressing ând gârnish with green onion before serving