Heat the olive oil in a large deep skillet over medium heat. Add in the onion and saute for 2-3 minutes. Add the garlic and stir for 30 seconds until fragrant. Add in the coleslaw mix, frozen cauliflower rice, and corned beef and stir well. Add in the salt, pepper, and caraway seeds. Add the apple cider vinegar and the chicken broth and cover the pan. Let it cook over medium heat, stirring occasionally, for 7-10 minutes or until most of the liquid has evaporated.
While the skillet is cooking, mix all of the dressing ingredients together in a bowl. Serve the dressing drizzled over the reuben bowls and enjoy!
The Thousand Island dressing can be stored in the fridge for up to 4 days.