Start by cutting the corned beef into ½-inch thick cubes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the corned beef and cook for 4-5 minutes, stirring occasionally. Once browned, transfer the beef to a paper towel-lined plate.

In the same skillet, add another tablespoon of olive oil and the diced onion. Cook for 2-3 minutes until the onion is translucent.

Add the minced garlic and caraway seeds; cook for another minute.

Next, add the last tablespoon of olive oil along with the coleslaw mix. Stir to combine and cook until tender but still crisp, about 6-8 minutes.

Mix in the sauerkraut, browned corned beef, salt, and black pepper. Top with Swiss cheese and reduce the heat to low.

Cook for 3-4 minutes until the cheese melts.

For the Thousand Island Dressing, mix the mayonnaise, sour cream, ketchup, dill relish, minced onion, Worcestershire sauce, minced garlic, and paprika in a medium bowl.

Add salt to taste if desired.

Serve the warm Reuben filling in bowls, topped with Thousand Island dressing and a sprinkle of sliced green onions.