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Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have 2 TBSP. Zest lime until you have 1 tsp; quarter lime. Place carrots in a medium bowl. In a small pot, combine vinegar, 2 tsp sugar, 2 TBSP water, and ½ tsp salt. Heat to boiling over high heat. Once boiling, carefully pour into bowl with carrots. Add a squeeze of lime juice. Let sit, stirring occasionally, until ready to serve.