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Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot. Using peeler, shave carrot lengthwise into ribbons, rotating, until you get to the core; discard core. Zest and quarter lime (quarter both limes for 4 servings). Peel and grate ginger. Grate 1 clove garlic (2 cloves for 4).