In any grocery store or deli, you can find some sort of slaw. Generally, you see the classic shredded cabbage with some mayonnaise/vinegar concoction added to make "cole slaw". And that's one affordable way to feed a crowd of people, as most everyone of us who has worked in Christian conference centers know.
Cole slaw is all I ever really knew in the world of slaws before learning from a chef I worked with in a fine dining Mediterranean restaurant. We made our menus as a team of the 4 kitchen staff we had (including the pastry chef) and one day we came up with an awesome salad. It was a lobster salad - lobster served over a fennel/persimmon slaw garnished with red beet oil, yellow beet oil, and chive oil with a slightly spicy orange/tomato salsa. That started my mind rolling with what different things you can do with slaws in ANY style of foodservice operations.
The word "slaw" itself is really only an abbreviation of "cole slaw", yet over time it has become its own term, referring to a broad variety of shredded foods (not just cabbage anymore) made into some form of salad.
You can get very creative with many different types of cabbage and non-cabbage based slaws. There are oriental coleslaws, mixed vegetable slaws, meat slaws, and even fruit slaws if you're creative enough. Your only limitation is your imagination.