Combine the tahini, maple, and lemon juice in a bowl, and whisk with a fork until smooth. Add the garlic, harissa, 1 Tbsp water, and salt, and whisk again. For a thinner consistency add another tablespoon of water. Set aside.
In a large bowl combine the kale, cabbage, carrot, and apricots. Pour the dressing over the slaw mixture and stir to coat. Refrigerate for at least one hour. Before serving, sprinkle with pumpkin seeds and toss.
Store leftovers in the refrigerator for up to 2 days.